Begin by preparing the dumplings:
Put the flour,bicarb and salt in a bowl,rub the butter in roughly then stir in the grated onion,olives and dill.
Beat the egg,pour half into a cup and mix the rest with the milk into the dry ingredients (you may need more milk,especially if you're using gluten-free flour). Save the rest of the egg for later when you add the dumplings to the casserole.
For the braised chicken:
Grate the carrots (and beetroot if using),onions and celery coarsely,place in a large saucepan or a wide ovenproof metal casserole dish,and fry with 75ml olive oil,100ml water and a teaspoon of salt for 10-15 minutes until the vegetables carrots are very soft and the onions translucent and sweet-tasting.
Peel and mash the garlic; stir this in and fry a few minutes then add the spices,flour and chilli then stir through well. Add the stock,mix briskly to break up any lumps,then bring to the boil.
Add the chicken pieces,turn them in the sauce a few times then cover and leave to simmer covered for about 30 minutes or until the juices from the chicken almost run clear when pierced,stirring occasionally to stop it catching. Then season to taste.
Add the dumplings:
Spoon the dumpling mixture in 6-8 dollops into the piping hot casserole liquid, brush the tops with the remaining beaten egg then bake the chicken and dumplings in the casserole dish at 200C (or 180C fan-forced) oven for about 25 minutes until dumplings are puffed and golden (browned lightly on top).