Roll the chicken pieces in flour and shallow fry till golden in hot olive oil, remove and season with salt and pepper. Fry the onions, garlic and carrots, together with the chorizo and the herbs in the same pot, stir in the tomato paste. Return the chicken to the pot and cover with enough chicken stock, bring to the boil and set to simmer for 30 minutes. Meanwhile prepare the dumplings; rub the self-rising flour, butter, sea salt and herbs into fine crumbs, knead into soft dough with the milk. Divide into 12 balls. Add the peeled and chopped sweet potatoes, place the dumplings on top of the stew, cover and finish cooking in hot oven for further 30 minutes until dumplings are light and fluffy.

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