Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 stalks scallions, chopped
  • 3 sprigs fresh thyme
  • 1 whole Scotch Bonnet pepper
  • 1 cup pumpkin, cubed
  • 2 medium carrots, sliced into rounds
  • 1 medium potato, cubed
  • 1 cup yellow yam, cubed
  • 6 cups low-sodium chicken bone broth
  • 1/2 cup all-purpose flour
  • 2 tbsp cornmeal
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter, melted
  • 1/2 cup all-purpose flour for dough

Instructions:

  1. Heat vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
  2. Brown the chicken thighs skin-side down until the skin is mahogany-colored and crisp. Remove chicken and set aside, leaving the rendered fat in the pot.
  3. Sauté the diced onion, minced garlic, and chopped scallions along with the whole Scotch Bonnet pepper and fresh thyme sprigs in the remaining fat until translucent and fragrant.
  4. Return the browned chicken to the pot. Pour in the chicken bone broth.
  5. Bring the liquid to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  6. Stir in the sliced carrots, cubed yam, and cubed potatoes. Simmer for another 15 minutes.
  7. Add the pumpkin cubes and continue to cook until they begin to soften and thicken the broth.
  8. Prepare the thickening mix by whisking together 1/2 cup flour, cornmeal, salt, and black pepper; stir into the soup. Form dumplings using the additional flour and melted butter, drop them into the simmering soup, and cook until firm.