On spices bag backside I bought the other day, there was an interesting serving suggestion for chicken. It has never occured to me to use chili for pastry, any kind. Meat, sauces, pizza, all of this was OK but pastry? Anyway, we have tried it and here it is. If you like chili, you will be happy to try something new as we did.
Chicken with Chili Dumplings
- 1 lb chicken steaks
- 1 Tbsp sunflower oil
- 1 garlic clove, chopped
- Thyme, salt and grounded black pepper to taste
- 1 cup wite wine
- Dumplings ingredients:
- 1 cup all purpose flour
- 1 cup sour cream
- 1 tsp chili
- Pinch of nutmeg, grounded
Salt steaks to taste.
In a frying pan, fry the steaks, add garlic and a pinch of thyme.
When the steaks turn golden brown, add white wine and reduce the heat to medium so the ingredients combine well, slowly.
While steaks are frying , make dumpling mix of flour, sour cream, chili and nutmeg. If the mixture is too soft, add some more flour.
In a pot, boil the water with the pinch of salt and start making noodles using tablespoon. Dumplings are ready when they raise to surface.