Chicken Fatah

Ingredients

 * 1 1/2 kilo of chicken (1 1/2 large chickens) skinned and cut in pieces
 * 1 large onion
 * 4 cloves of garlic
 * 1 small can of tomato paste
 * 1/2 teaspoon each black pepper, cumin powder
 * a pinch of red pepper (or to taste)
 * 1 rounded Tablespoon crushed oregano leaves (or zatar)
 * 1 Tablespoon sugar
 * chicken broth (or bouillon cubes with water)
 * 2-3 carrots, peeled and chopped
 * 1 zucchini, chopped (optional)
 * 2 large tomatoes, chopped
 * a handful of freshly chopped parsley, cilantro or coriander
 * 2/3 cup white flour
 * 2/3 cup brown flour
 * 2 Tablespoons baking powder
 * 4 Tablespoons vegetable oil
 * 1/2 cup prepared milk

Directions

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