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Camel Milk Chicken and Dumplings
A classic chicken and dumplings dish with a camel milk-enriched broth and tender drop dumplings.
Poultry Mains · Cold Weather Comfort Food · Sunday Dinners
What you need
Ingredients
- 2 tbsp Butter
- 1 Onion, chopped
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 lb Chicken Thighs, cubed
- 4 cups Chicken Stock
- 1 cup Camel Milk
- 1 1/2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 cup Camel Milk (for dumplings)
Method
Instructions
- Melt the butter and sauté the onion, carrots, and celery until softened, about 7 minutes.
- Add the chicken and stock, simmer 15 minutes until the chicken is cooked through.
- Remove from direct heat and stir in the 1 cup camel milk.
- Whisk the flour, baking powder, and the 1/2 cup camel milk together to form a soft dumpling dough. Drop spoonfuls onto the simmering (not boiling) broth.
- Cover and cook 15 minutes over low heat until the dumplings are cooked through, without lifting the lid.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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