Chicken Fatah

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A thick stew with mini-dumplings.



  1. In a medium-large saucepan, saute the onion and garlic in a small amount of oil, until the onions are slightly browned.
  2. Add the chicken, spices, sugar, and tomato paste and saute while stirring over heat for a minute or two.
  3. Add chicken broth to fill the saucepan up an inch or two over the chicken pieces.
  4. Add the chopped carrots, tomatoes, parsley and zucchini (optional).
  5. Bring to a boil, then cover and simmer until the chicken is fully cooked.
  6. Add salt to taste.
  7. Prepare dough for the dumplings: mix the white and brown flours with the baking powder.
  8. Add the oil and milk.
  9. Stir with a fork just until mixed; do not over mix the dough.
  10. Handling a third of the dough at a time, roll on a lightly floured surface until thin.
  11. Cut in small squares, approximately 2 cm by 2 cm.
  12. When the chicken is fully cooked, "throw" the mini-dumplings in the pot.
  13. Stir gently, just a little, to cover the dumplings in the liquid.
  14. Add more chicken broth or salt, if needed.
  15. The final product should be a thick stew, neither dry nor watery.
  16. Simmer another 10 minutes, or until the dumplings are cooked.
  17. Serve hot.