Chicken with Pumpkin-Lentil Dumplings
Makes 6 servings

Made with pumpkin puree and our Sprouted Lentil Flour, the dumplings are the true star of this recipe. Using a store-bought rotisserie chicken and pre-made chicken gravy is a valuable time-saver, making this a perfect weeknight meal!

Ingredients:

Dumplings:

1 C. PureLiving Sprouted Millet Flour

1/2 C. PureLiving Sprouted Brown Rice Flour

1/4 C. PureLiving Sprouted Lentil Flour

1 Tbsp. Shiloh Farms Organic Maple Sugar (or brown sugar)

1/2 tsp. Shiloh Farms Himalayan Pink Salt

1 (15 oz) can pumpkin puree

2 large eggs, lightly beaten

Additional:

1 rotisserie chicken (store-bought), meat removed and shredded

4-6 C. chicken gravy (homemade or store-bought)

Directions:

1.  In a mixing bowl, whisk together flours, sugar, and salt; add pumpkin and eggs and stir to combine

2.  In a large stock pot, add 1 Tbsp. salt to 2 quarts of water and bring to a simmer

3.  Using two tablespoons, form football-shaped spoonfuls of the dumpling batter and drop into the simmering water 6 to 8 at a time

4. Wait for dumplings to float to the surface, then simmer an additional 2 minutes; use a slotted spoon to remove dumplings to a plate

5. Continue until all of the dumpling batter has been used

6.  In a clean stock pot, combine rotisserie chicken and gravy; bring to a simmer over medium heat

7.  Add dumplings to chicken gravy and simmer an additional 5 minutes; adjust seasonings as needed and serve