CASSAVA FLOUR DUMPLINGS RECIPES

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Peel and scoop out the seeds from 1 pound kabocha squash, then cut into 1-inch pieces. Peel and cut 2 large carrots crosswise into 1/4-inch thick rounds. Peel, halve, and pit 1 small chayote, then cut into 1/2-inch pieces.
• Prepare the following, adding each to the same small bowl as you complete it: Dice 1 small yellow onion. Very thinly slice 2 large celery stalks crosswise. Add 3 peeled garlic cloves to the bowl.
• Pat 2 bone-in, skin-on chicken breast halves dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
• Heat 1 tablespoon olive oil in a large stock pot over medium heat until shimmering. Add the chicken skin-side down in the hot pot and sear until golden brown, 3 to 4 minutes. Flip and sear until the second side is browned, 3 to 4 minutes more.
• Push the chicken to one side of the pan. Add the onion mixture to the other side and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add 3 quarts water and scrape up the browned bits from the bottom of the pan. Cover, increase the temperature to high, and bring to a boil.
• Add the kabocha mixture and stir to combine. Cover and boil until the chicken is cooked through and the vegetables are tender, about 15 minutes. Meanwhile, cut 2 ears shucked corn crosswise into 3 to 4 pieces each. Peel 8 ounces russet potato and cut into 1 1/2-inch pieces. Trim the roots from 3 medium scallions. Make the dumplings if desired.
• Place 1 cup all-purpose flour and 1/4 cup cold water in a small bowl and mix together with a spoon or your fingers until a dough forms, adding more water as needed. Let the dough rest for 5 minutes. Divide the mixture into 6 portions and roll each portion between the palms of your hands into cylinders or small round balls. Place on a plate in a single layer and cover with a damp paper towel.
• Turn the heat off. Transfer the chicken to a cutting board. When cool enough to handle, remove and discard the skin and bones. Cut each chicken breast into 4 to 5 pieces. Return the chicken to the soup.
• Add the corn, potatoes, dumplings, scallions, 10 fresh thyme sprigs, 1 habanero pepper, 10 allspice berries, diced potatoes, 1 (2.12-ounce) packet soup base mix, the remaining 2 teaspoons kosher salt, and remaining 1/4 teaspoon black pepper. Cover and boil on high heat until the vegetables are tender, about 20 minutes.
• Remove and discard the habanero (for a little bit of heat, use a spoon to press into the habanero pepper before removing if desired). Remove and discard the scallions, thyme stems, and allspice berries. Serve topped with more thinly sliced scallions if desired.