Chicken Fatah

In a medium-large saucepan, saute the onion and garlic in a small amount of oil until the onions are slightly browned. Add the chicken, spices, sugar, and tomato paste and saute while stirring over heat for a minute or two.

Add chicken broth to fill the saucepan up an inch or two over the chicken pieces. Add the chopped carrots, tomatoes, parsley and zucchini (optional). Bring to a boil, then cover and simmer until the chicken is fully cooked. Add salt to taste.

Prepare dough for the dumplings: Mix the white and brown flours with the baking powder. Add the oil and milk. Stir with a fork just until mixed; do not over mix the dough.

Handling a third of the dough at a time, roll on a lightly floured surface until thin. Cut into small squares.

When the chicken is fully cooked, throw the mini-dumplings in the pot. Stir gently, just a little, to cover the dumplings in the liquid. Add more chicken broth or salt, if needed. The final product should be a thick stew, neither dry nor watery.

Simmer for another 10 minutes or until the dumplings are cooked. Serve hot.