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1. Prepare the Chicken:
Remove the bone from each chicken drumstick by cutting around the top and sliding the meat down to create a pocket.
In a bowl, mix olive oil, soy sauce, mayonnaise, garlic, paprika, cumin, salt, and black pepper.
Coat the chicken drumsticks with this marinade and let them rest for 30 minutes for deeper flavor.
2. Prepare the Filling:
Heat 1 tablespoon olive oil in a pan.
Sauté onion and grated carrot until soft.
Add mushrooms and cook until tender, about 5 minutes.
Season with salt and black pepper, then remove from heat.
Stir in cheddar cheese and chopped parsley. Let cool slightly.
3. Stuff the Chicken:
Fill each chicken pocket with the prepared mushroom-cheese mixture.
Secure with toothpicks or tie with kitchen twine to keep the filling inside.
4. Cook the Chicken:
Preheat oven to 190°C (375°F).
Place stuffed drumsticks on a baking tray lined with parchment paper.
Bake for 35-40 minutes, basting with juices halfway through.
For crispy skin, broil for 3-5 minutes at the end.
5. Serve:
Remove toothpicks or twine and serve hot. Enjoy!
Serving Suggestions
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