Paprika Chicken with Sour Cream Dumplings
- 8 chicken thigh fillets
- 2 Tbsp sweet paprika
- sea salt flakes and freshly-ground black pepper
- ¼ cup mustard seed oil
- 1 brown onion, finely diced
- 6 cloves garlic, minced
- 1 tsp caraway seeds
- 1 Tbsp tomato paste
- 500ml chicken stock
- 1 cup plain flour
- 1 cup sour cream
- 2 eggs
- 1 bunch chives, very finely sliced
- damper, to serve
1 Roll the chicken thighs in paprika and season generously with salt and pepper. Set the oil in a camp oven set over a moderate heat and fry the chicken until lightly browned, then set aside.
2 Add the onion, garlic and caraway to the camp oven or heavy-based saucepan, cook for 2 minutes, then mix in the tomato paste and chicken stock. Return the chicken pieces, then simmer for 15 minutes.
3 Whip the flour, sour cream, eggs and chives in a bowl, season with salt and pepper, then drop spoonsful into the simmering mixture. Cook for 5 minutes, then serve with damper.