Paprika Chicken with Sour Cream Dumplings

by Leah Halmagyi


  • 8 chicken thigh fillets
  • 2 Tbsp sweet paprika
  • sea salt flakes and freshly-ground black pepper
  • ΒΌ cup mustard seed oil
  • 1 brown onion, finely diced
  • 6 cloves garlic, minced
  • 1 tsp caraway seeds
  • 1 Tbsp tomato paste
  • 500ml chicken stock
  • 1 cup plain flour
  • 1 cup sour cream
  • 2 eggs
  • 1 bunch chives, very finely sliced
  • damper, to serve


1 Roll the chicken thighs in paprika and season generously with salt and pepper. Set the oil in a camp oven set over a moderate heat and fry the chicken until lightly browned, then set aside.
2 Add the onion, garlic and caraway to the camp oven or heavy-based saucepan, cook for 2 minutes, then mix in the tomato paste and chicken stock. Return the chicken pieces, then simmer for 15 minutes.
3 Whip the flour, sour cream, eggs and chives in a bowl, season with salt and pepper, then drop spoonsful into the simmering mixture. Cook for 5 minutes, then serve with damper.