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Chakalaka chicken-neck stew

Chakalaka chicken-neck stew

You can make the stew in advance, then top with dumplings and bake just before serving.

  • Serves 4
  • Less than 1 hour


  • 2 Tbsp (30ml) canola or olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 600g chicken necks, defrosted
  • 1 sachet (50g) tomato paste
  • 1 cup (250ml) chicken stock
  • 1½ cans (600g) spicy or plain chakalaka

  • Dumplings:
  • 2 cups (300g) self-raising flour
  • 1 tsp (5ml) salt
  • ¼ cup (60ml) chopped herbs
  • ⅔ cups (160ml) water
  • 1 egg


  1. Preheat oven to 180°C.
  2. Heat oil in a pan and sauté onions and carrots.
  3. Add garlic and fry until fragrant.
  4. Add chicken necks and brown lightly, then add tomato paste and cook for a minute.
  5. Add stock and chakalaka and simmer for 10 minutes.
  6. Spoon into an ovenproof dish and set aside.
  7. For the dumplings, combine flour, salt and herbs.
  8. Whisk water and egg together and stir into flour mixture until the dough comes together.
  9. Roll into 6-8 balls and place on top of stew. Brush with a little oil.
  10. Bake stew for 25-30 minutes, or until dumplings are golden. Serve.
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