Name: Cumin & Coriander Hungarian Paprika Chicken with Dumplings
Total time: 47 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 chicken thighs; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 tbsp Hungarian paprika; 200ml tomato paste; 1.5L chicken broth; 1 tbsp olive oil; 1 tsp salt; 200g all-purpose flour; 2 large eggs; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 tsp ground cumin; 1/2 tsp ground coriander

Cumin & Coriander Hungarian Paprika Chicken with Dumplings

Introduces warm, earthy notes that complement the paprika.

47 minutes4 servings

Method

Heat oil in a large pot. Brown chicken thighs on both sides. Remove and set aside.
Sauté onion and garlic until softened. Add paprika and cook for 2 minutes.
Mix cumin and coriander into the paprika during preparation before adding to the pot.
Stir in tomato paste and broth. Return chicken to the pot. Simmer for 30 minutes.
In a bowl, mix flour, eggs, baking powder, and salt. Knead until smooth. Let rest for 10 minutes.
Roll out the dough and cut into small pieces. Drop into the simmering sauce and cook 10 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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