This was one of my favorite meals prior to changing my lifestyle to Paleo. I have been working on this for awhile and have finally arrived at a recipe I like…and it’s Paleo too! The dumplings are very filling as they are made with coconut flour which is so fibrous. They also absorb some of the herbs in the broth, creating herbed biscuits without even trying. I hope you like it!
10-12 boneless, skinless chicken thighs, cut into large chunks
2 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
3-4 carrots, chopped
3 large or 4 small sweet potatoes, peeled and chopped
1 bunch kale or spinach, chopped (optional)
any other vegetable you want can be added
4 cups chicken broth
1 can coconut milk – full fat
2 Tbsps. dried thyme
2 Tbsps. dried basil
1 tsp. dried marjoram or oregano
salt and pepper to taste
2 tsp. arrowroot powder for thickening (optional)
4 eggs, separated
1/4 cup butter or coconut oil, melted
1/4 c. coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
- In a large stock-pot over medium-high heat, warm the olive oil for 2-3 minutes. Add the onion and saute until just starting to brown.
- Add the garlic, celery and carrots and stir to combine. Season with salt and pepper and saute until they get some color, about 10-15 minutes.
- Add in the thyme, basil and marjoram or oregano and saute until fragrant.
- Add in the chicken and brown on high. Season with salt and pepper. Saute until browning, but not cooked through, about 10 minutes.
- Add the chicken broth and coconut milk. Bring to a boil. (if you want a thicker sauce, add the arrowroot powder here)
- Reduce heat, cover and simmer for 10 minutes.
- Meanwhile, make the dumplings: In a medium bowl, whip the egg whites until stiff and about 4 times their original size. In another medium bowl, combine the butter, coconut flour, baking soda and salt. Stir until smooth. Gently whisk in the egg whites into the batter until they are completely incorporated. Place in refrigerator until ready to use.
- Remove the lid on the pot and add the sweet potatoes and kale or spinach, if using. Stir to combine and taste. Adjust seasoning as necessary.
- Remove the dumpling batter from the fridge. Using a small ice cream scoop or spoon, drop batter on top of the stew, spacing evenly over the top. (These will expand as they steam)
- Replace the lid on the pot and return heat to medium. Steam the dumplings for 15 minutes. Remove the lid and cook for another 5-10 minutes.
- Remove from heat and let cool for a couple of minutes.
- Serve, scooping chicken, broth and veggies into a bowl and topping off with a dumpling or two!