Chicken Fatah

Description
A thick stew with mini-dumplings.

Ingredients

 * 1½ kilo of chicken (1½ large chickens) skinned and cut in pieces
 * 1 large onion
 * 4 cloves of garlic
 * 1 small can of tomato paste
 * ½ 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
 * ⅔ cup white flour
 * ⅔ cup brown flour
 * 2 tablespoons baking powder
 * 4 tablespoons vegetable oil
 * ½ 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.
 * 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.