I had this for the first time in Houston and fell in love with it. Made it in the slow cooker and it came out great. It was a hit with the whole family. I made a potful, planning to use leftovers for lunch the next day, but there was nothing left at the end of dinner.

Ingredients

(Serves 4)

Chicken thighs 2 whole
Celery 2 stalks, chopped
Carrots 2, chopped
Onions 3, cubed
Garlic 5 cloves, peeled and crushed
Bay leaf 1
Basil 10 leaves
Salt to taste
Pepper powder 1 tsp
Red chilli flakes 1 tbsp
Turmeric 1/4 tsp
Italian herbs 1 tsp

For the dumplings:
All-purpose flour 2 cups
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 3 tbsps
Sparkling water 1/2 cup
Buttermilk 1/2 cup

Method

Put the chicken at the bottom of the slow cooker. Add all the vegetables, herbs and spices. I add a pinch of turmeric as it gives a lovely colour and works as an antiseptic, which is good in today’s pandemic-ridden world.

Let it cook for six hours.

Take the chicken out and shred it. Throw away the bones. I usually save it for my dog.

Cut the butter into the flour, baking soda and salt and mix till it resembles bread crumbs. Add the sparkling water and butter milk and lightly mix to form a dough. Pinch out small lumps of the dough and add to the slow cooker. Cook for 10 minutes. Add the shredded chicken.

Cook for another 10 minutes. Serve hot, garnished with freshly ground pepper. Goes well with rustic bread.