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Bosanski Punjeni Bataci
Bosnian Stuffed Chicken Drumsticks
Tender chicken drumsticks stuffed with a flavorful mixture of minced meat, rice, and spices, then baked to golden perfection. A hearty and comforting main course.
🧂 Ingrédients
- 8 pieces Chicken drumsticks
- 300 g Ground beef or lamb
- 100 g Rice(uncooked, rinsed)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 2 tbsp Parsley(chopped)
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 200 ml Chicken broth or water
👨🍳 Instructions
- 1
Carefully debone the chicken drumsticks, leaving the skin intact. Make a cut along the bone and gently pull the meat away, creating a pocket. Leave the bone in for structure.
💡 Conseils de pro: Use a sharp knife and be patient to avoid tearing the skin. - 2
In a bowl, combine the ground meat, rinsed rice, chopped onion, minced garlic, parsley, paprika, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 3
Stuff the mixture into the deboned chicken drumsticks. Close the opening by tucking the skin or using toothpicks if necessary.
💡 Conseils de pro: Don't overstuff, as the rice will expand. - 4
Heat vegetable oil in a large oven-safe skillet or pot over medium-high heat. Sear the stuffed drumsticks on all sides until golden brown.
- 5
Pour in the chicken broth or water. Cover the skillet/pot and transfer to a preheated oven at 180°C (350°F).
💡 Conseils de pro: Ensure the liquid doesn't completely cover the drumsticks. - 6
Bake for 40-50 minutes, or until the chicken is cooked through and the rice is tender. Baste occasionally with the pan juices.
- 7
Remove toothpicks before serving. Let rest for a few minutes before serving hot.
💡 Conseils de pro
- ✓For extra flavor, add a pinch of dried savory or thyme to the stuffing.
- ✓Serve with a side of yogurt or a fresh salad.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use a mix of ground beef and pork for richer flavor.
- Add finely chopped bell peppers or mushrooms to the stuffing.