Mlince with chicken thighs

Ingredients for 4 servings:

• 500 g flour
• 2 eggs
• 1 tsp salt
• 200 ml water, lukewarm
• 4 chicken thighs
• 4 tbsp Vegeta (Croatian spice, available in Turkish grocery stores or possibly at Edeka)
• 2 tsp sweet paprika powder
• 4 tbsp olive oil
• 4 tbsp water
• 1 tbsp butter

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

Combine the flour, eggs, salt, and lukewarm water, knead into a dough, and let it rest for 30 minutes. A hand mixer with a dough hook is ideal for kneading. After the resting time, sprinkle the dough with a little flour, knead thoroughly again by hand, and stretch it lengthwise, then cut it into approximately 4-5 equal-sized pieces. Heat or preheat a large pan on the stovetop. Do not use oil or any other fat. Then sprinkle a large work surface with flour and roll out each piece of dough thinly (approx. 1-2 mm) with a rolling pin, which should also be dusted with flour. Cut into rectangles using a dough cutter. Once the dough has been completely cut into rectangles, bake each one in the preheated pan for approximately 2-3 minutes, turning several times. Place the baked mlince in a sieve to cool. Preheat the oven to 180°C (top/bottom heat). Wash the chicken thighs and separate them into thighs and drumsticks. Mix the vegetables and paprika well in a cup, rub the chicken with it, and place it on a baking sheet. Mix the olive oil and the 4 tablespoons of water and pour it over the meat. Place the butter in roughly equal pieces on the baking sheet. Roast the chicken thighs in the preheated oven for about 45-50 minutes. Meanwhile, bring a pot of salted water to a boil, tear the baked mlince into smaller pieces, and let them sit in the water at low heat for about 4-5 minutes. Drain and place in a baking dish. After 45 minutes, remove the chicken thighs from the baking sheet to a plate and pour the cooking juices through a sieve into a bowl or saucepan. Add most of the sieved cooking juices to the mlince and stir gently once. Add the meat and spread it evenly, then pour the remaining cooking juices over the meat. Return everything to the oven for another 10-15 minutes. Serve with a mixed or green salad. Note: A brief description so everyone knows what it’s about. Mlinci or mlince is a typical Croatian side dish, especially popular in the Zagreb area, as well as in Slavonia (a region within Croatia), and Slovenia. Flour, salt, and water are used to make a dough similar to pasta dough. The dough is rolled out thinly and then baked on both sides on the stovetop or in the oven.