Bori bori – chicken soup with corn dumplings

Ingredients

• 700 g bone-in chicken thighs
• 1 chopped onion
• 1 chopped carrot
• 1 diced tomato
• 300 g diced pumpkin
• 2 tbsp oil
• 1.5 l chicken stock
• 200 g finely ground cornmeal, not cornflour (cornstarch)
• 100 g finely grated mild cheese
• about 1.5 dl hot stock from the pot for the dumplings
• 2 tbsp chopped parsley
• salt and pepper

Method

1. 1Brown chicken in oil. Add onion, carrot and tomato and cook for 5 minutes.
2. 2Add stock and simmer gently for 35 minutes. Add pumpkin and cook for another 10 minutes.
3. 3Mix cornmeal and cheese. Gradually add about 1.5 dl hot stock to make a soft dough that can be rolled. Leave for 5 minutes.
4. 4Remove chicken, discard bones and cut meat into pieces. Roll the dough into small balls about 2 cm wide.
5. 5Gently add the dumplings to the soup and simmer for 10–15 minutes until cooked through. Return chicken, season and top with parsley.