Mini Chicken Drob Bites with Quail Eggs | Mini bucățele de pui cu ouă de prepeliță
A festive, adorable twist on traditional Romanian drob – perfect for Christmas or Easter!
Ingredients
- 400 grams chicken breast
- 3 chicken thighs
- Quail eggs (as many mini drob bites as you want – ~10 recommended)
- 3 large eggs (for binding the mixture)
- 1 bunch green onions, chopped
- ½ capia pepper, finely chopped (optional, for color)
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 1 cup butter (for sautéing the green onion)
- Salt (to taste)
- Black pepper (to taste)
Meat:
Eggs:
Vegetables & Aromatics:
Other:
Instructions
- Boil the Meats:
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- 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).
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- Prepare the Quail Eggs:
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- Boil the quail eggs in boiling water for 2 minutes.
- Transfer to cold water to cool, then peel carefully.
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- Cook the Green Onion:
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- 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.
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- Mix the Filling:
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- 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:
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- Assemble the Mini Drob Bites:
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- 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.
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- Bake:
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- Preheat the oven to 180°C (356°F).
- Bake for 20–25 minutes, or until golden and firm to the touch.
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