Chef Noel’s Chicken and Dumplings- It’s a yard vibe

BY NOEL CUNNINGHAM

Like many cultures chicken and dumplings is a Jamaican staple. Which makes the perfect midweek meal. Of course, I had to add some chef touch by adding coconut milk to my braised chicken which gives it a rich bold flavor you can’t resist. The dumplings are inspired by the Italian cuisine. It’s a great way to incorporate leftover roasted, boiled or mashed potatoes in your meal. For the gnocchi you can always use sweet potatoes, breadfruit or even pumpkin. For this recipe I used skinless boneless thighs, but you can use any cut you like bone-in works well too for more flavor.

Coconut Braised Chicken

• 4 chicken thighs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp soy sauce
• ½ small onion, chopped
• 3 cloves garlic, chopped
• 1 small piece ginger, chopped
• 3 tbsp tomato paste
• 1 ½ cup chicken stock or water
• 1 sprig thyme
• 1 stalk scallion, chopped
• 1 small potato, diced
• 1 carrot, diced
• ¼ cup coconut milk

Gnocchi Recipe

• 2 large potatoes
• ¾ cup flour
• 1 egg yolk
• 2 tbsp thyme leaves, chopped
• 1 tsp salt and pepper
• 3 tbsp olive oil, for frying
• 1 tablespoon butter
• ¼ green peas

Chicken Directions

1. Add 2 tbsp of olive oil in a frying pan over medium-high heat.
2. Mix the first seven ingredients in a small bowl and marinate the chicken thighs.
3. When the oil is hot, place the chicken skin-side down in the oil. Brown each side for 4-5 minutes. Remove the chicken from the frying pan and put to the side to rest.
4. Lower the heat to medium and add the onion, garlic and ginger. Sauté for 2 minutes then add the tomato paste. Stir for another minute.
5. Add water or chicken stock if used, add remaining ingredients and stir. Once it comes to a low boil, return the chicken to the pan, cover, and cook for 15 minutes. Serve over cooked gnocchi and enjoy.

Gnocchi Directions

1. Put potatoes to boil until tender, roughly 45 minutes to an hour then remove the flesh and mash until smooth.
2. Add the flour, thyme leaves, salt and pepper to the mashed potatoes. Make a well in the middle, add the beaten egg yolk and combine the mixture with floured hands. Work the dough until a smooth dough has formed; about 5 minutes forming a nice soft round ball.
3. Cut the dough in half and shape each piece into a long cigar, about 1/2″ thick. Using the back of a floured butter knife, cut each length into 1″ pieces to make the gnocchi. Gently make a dent in each one it will allow the gnocchi to hold more sauce.
4. Add the gnocchi to a large pan of boiling water, stirring briefly to stop them sticking together. Simmer for 2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.
5. Heat frying pan on medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until colored. Add the peas, and butter.