Chechen Zhizhig Galnash-Inspired Chicken Dumplings

Ingredients

• 12 oz chicken thighs, cubed
• 1 package potato gnocchi
• 2 cups low-sodium chicken stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 5 garlic cloves, minced, divided
• 1/2 tsp black peppercorns
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the chicken, onion, peppercorns, and 1 teaspoon salt in a saucepan with the stock and 2 cups water. Bring to a boil, skim off any foam that rises, then reduce to a bare simmer.
2. Poach for 25 to 30 minutes, keeping the surface barely moving, until the chicken is completely tender and reaches 165F (74C). Skimming and low heat are what keep the broth clear, which matters in this dish.
3. Lift the chicken out with a slotted spoon and keep it warm. Strain the broth and return it to the pan; you should have about 3 cups.
4. Make the garlic sauce: crush 4 of the minced garlic cloves with 1/4 teaspoon salt to a paste, then stir in 1/2 cup of the hot broth. It should be sharp enough to make you blink; this is the only sauce for the dish.
5. Bring the remaining broth back to a gentle boil and drop in the gnocchi. Cook for 2 to 3 minutes, until they float to the surface and are tender.
6. Lift the gnocchi out with a slotted spoon and toss them with the oil or butter and the remaining garlic so they do not stick together.
7. Arrange the chicken and gnocchi on a platter, pour the garlic broth into small bowls for dipping, and serve the remaining broth as a soup alongside, with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.