Mpahlwa's favourite recipe is chicken stew with dumplings

Here's how to make it

Ingredients - For the chicken:

2 tbsp butter
8 boneless, skinless chicken breast halves
½ cup chopped onion
2 cloves garlic, minced
¼ cup flour
4 cups chicken broth
1 tsp sugar
¼ tsp pepper
1 tbsp chopped fresh rosemary
2 bay leaves
¼ cup chopped parsley
1 pound fresh or frozen peas

For the dumplings

2 cups flour
1 tbsp baking powder
½ tsp salt
1 tbsp hard butter, cut in several pieces
1 egg, beaten
2 tsp chopped fresh rosemary
2/3 cup low-fat milk

Cooking Method

1. Heat butter in an oven over medium heat and brown chicken breasts. Remove chicken, and sauté onion and garlic for 5 minutes. Sprinkle with flour and mix well. Add broth, sugar, pepper, rosemary, bay leaves and parsley. Bring to boil, stirring constantly. Return chicken breasts to pot and spoon sauce over them. Cover and bake at 180°C for 30 minutes.

2. Prepare dumplings. Sift flour, baking powder and salt. Cut in butter until well blended. Combine egg, rosemary, and milk, and add to dry mixture. Blend quickly with a fork.

3. Remove pan from oven and increase heat to 200°C. Remove bay leaves. Bring to boil on stove. Shape dough into 16 dumplings and drop into boiling stew. Return to oven and cook, uncovered, for 10 minutes. Add peas, cover, and cook for another 10 minutes.