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
- 2 cups (300g) self-raising flour
- 1 tsp (5ml) salt
- ¼ cup (60ml) chopped herbs
- ⅔ cups (160ml) water
- 1 egg
- Preheat oven to 180°C.
- Heat oil in a pan and sauté onions and carrots.
- Add garlic and fry until fragrant.
- Add chicken necks and brown lightly, then add tomato paste and cook for a minute.
- Add stock and chakalaka and simmer for 10 minutes.
- Spoon into an ovenproof dish and set aside.
- For the dumplings, combine flour, salt and herbs.
- Whisk water and egg together and stir into flour mixture until the dough comes together.
- Roll into 6-8 balls and place on top of stew. Brush with a little oil.
- Bake stew for 25-30 minutes, or until dumplings are golden. Serve.