Chicken Kljukusa (Bosnian pie)

There are a lot of delicious recipes out there. This graph illustrates my worldview of what you want to aim for when making food. Chicken Kljukusa is the one marked red (and circled). So as you can imagine, I’m a fan.

Ok, so it’s not the healthiest thing in the world, so maybe it’s not an everyday food. Still it’s a great one to have in your food options because prep time is practically none existent…

Fry chicken (any type will do). Make batter. Assemble. Bake. That’s it. That’s the recipe.

Ok, if you need more detail:

Batter: 1 egg, 2 cups flour, 2 tbsp yogurt, 1 tsp salt, 1 tsp baking powder. Add water until consistency between crêpe and pancake.

Chicken: Salt. Fry.

Assembly: Spread chicken in baking dish, use oil from frying to coat the dish. Pour batter over. Bake. (I did it at 220 degrees C but whatever your oven can do is fine, you can see when it’s done…

When the top browns a bit, pour over some cream, then bake for about ten more minutes…

Voila.

Though I should note, I looked at photos of Kljukusa made by actual Bosnians, and realized mine looked more like quiche or lasagna from the top, so I must be doing something differently…

 

…Ok, very differently…but hey, deliciousness is deliciousness…

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**AFizzle here:

I too attempted this Bosnian deliciousness. Result was kinda weird but nice to eat methinks. Side note: We were both advised to use sparkling water in the batter (something neither of us ever purchase or even think about as a thing that exists) but I suspect it helps with texture.

Apologies for the interruption. AFizzle out.