Chicken Drob Sarma

Fill a pot with cold water and, if you like, add parsley stems, onion, carrot and celery (they don't count toward the recipe). Add the chicken legs and bring to a boil. Cook for 30–40 minutes until done. Take out the meat and keep the broth.

Debone the chicken and cut it into pieces. Chop the green onion and mushrooms. Soak the rice in cold water for a few minutes, then drain.

Heat part of the olive oil in a pan and add the green onion with a pinch of salt. Cook until soft, then add the mushrooms. When they soften, add the rice and stir until it turns slightly translucent.

Add the chicken to the mixture. Add some of the broth (just enough to cover). Season with salt, black pepper and savory and stir well.

Transfer the mixture to a baking dish and bake in an oven preheated to 180–200 °C (356–392 °F) until the rice is cooked and has absorbed the liquid.

Whisk the eggs with the skyr and season lightly with salt. Pour over the dish and return it to the oven. Bake until golden.

Sprinkle with fresh parsley before serving.