Nadia’s Spice Kitchen’s New Pop-Up at Parlor


Last Tuesday marked the launch of partners Chef Nadia Day and Derek Corley of Nadia’s Spice Kitchen’s, Rebel Society Tuesdays. Their new pop-up kitchen is at Parlor NYC, a chic venue on Spring Street in SoHo. It will be the spot for this weekly series offering a culinary trip around the world. First stop for the remainder of October is Jamaica; November will feature French cuisine with inflections of Spain, December New American with a Southern twang.

If you are in NYC, pop in to this new pop-UP and try the delectable menu for yourself. October 30th, 2012 is the next event date. doB asked Chef Nadia to share one of her recipes from the menu with our readers. Here is her recipe for Caribbean Spiced Chicken & Dumpling Soup. 

Caribbean Spiced Chicken & Dumpling Soup

Yields 10 – 12 servings


3 whole Chicken 3pds (do not use liver or giblets)

3 large yellow onions peeled and halved

3 cloves garlic minced

6 large carrots peeled and halved

2 pounds pumpkin peeled and large diced

2 pounds Jamaican Sweet Potato peeled and large diced

3 green banana peeled and sliced into 2 inch pieces

4 stalks scallions chopped

1 bunch fresh dill

1 bunch thyme

1 scotch bonnet pepper

2 bay leaves

  • 1 head garlic, unpeeled and cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

To serve:

  • 2 cups 1/4-inch-diced carrots
  • 2 cups 1/4-inch-pumpkin
  • 2 cups 1/4-inch sweet potato
  • Dumpling (see recipe below)


To serve the soup, return the stock to the pot and reheat, adding the diced carrots, pumpkin, sweet potato dill, and dumplings. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve.

Place the chickens, onions, carrots, sweet potato, pumpkin, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows.


8 ounces all purpose flour

1 Tablespoon butter

½ teaspoon salt

4 Tablespoon water (or enough to form a stiff dough)


1. In a bowl, mix flour and salt together.  Cut butter into pieces and with a fork or dough cutter cut into the flour. The flour should become crumbly.  Add 1 tablespoon of water at a time until dough just comes together. Lightly knead dough. Do not overwork dough, or the dumplings will be hard. Divide dough into quarter sized balls. Roll dough into small balls and drop into boiling soup.

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