A festive, adorable twist on traditional Romanian drob – perfect for Christmas or Easter!
Mini Chicken Drob Bites with Quail Eggs | Mini bucățele de pui cu ouă de prepeliță
Ingredients
Meat:
Eggs:
Vegetables & Aromatics:
Other:
Instructions
-
Boil the Meats:
-
- Boil the chicken breast for about 20 minutes.
- Boil the chicken thighs in a separate pot until cooked (about 20–25 minutes).
- Let both cool, then finely chop (or use a food processor for a finer texture).
-
-
Prepare the Quail Eggs:
-
- Boil the quail eggs in boiling water for 2 minutes.
- Transfer to cold water to cool, then peel carefully.
-
-
Cook the Green Onion:
-
- In a well-heated pan, melt 1 cup of butter.
- Add the chopped green onion and sauté for 2–3 minutes, until softened and lightly golden.
- Let cool.
-
-
Mix the Filling:
-
- In a large bowl, combine:
- Chopped chicken breast and thighs
- Cooked green onion
- Chopped dill and parsley
- (Optional) Chopped capia pepper for color
- Salt and black pepper to taste
- 3 large eggs, beaten
- In a large bowl, combine:
-
-
Assemble the Mini Drob Bites:
-
- In small molds or muffin trays, add a layer of the meat mixture.
- Place 1 quail egg in the center of each mold.
- Cover with another spoonful of the meat mixture, pressing lightly to seal.
-
-
Bake:
-
- Preheat the oven to 180°C (356°F).
- Bake for 20–25 minutes, or until golden and firm to the touch.
-
