Pouches of chicken and rice

Ingredients

• 1 celery root
• 1 cup Basmati rice
• 3 thin slices of bacon
• garlic - 1 clove
• vegetable oil - 1 tbsp.
• 4 chicken thighs
• onion - 1 onion
• 0.5 tsp. salt and black pepper

Cooking

Step 1

1. Wash chicken thighs, dry. Make a deep incision along the femur and, carefully trimming the meat, remove the bone. Place the thighs on a work surface, skin side down, cover with cling film and beat well. Remove cling film, season meat with salt and pepper, cover again with cling film and set aside. 2. Boil 2 cups of water in a saucepan, add a pinch of salt. Pour into boiling rice, cook for 5 minutes. Then reduce the heat to a minimum and cook the rice for another 10 minutes. Remove from heat, let stand to absorb any remaining water. 3. Peel the onion, cut into small cubes. Wash the celery, finely chop. Peel the garlic, chop. Cut bacon into small pieces. Heat the pan, add the bacon and fry for 2 minutes. Add onion, celery and garlic, cook all together for 5 minutes. 4. Transfer the fried vegetables and bacon to a bowl. Add rice, stir. Salt and pepper the filling is not necessary, but you can add ground coriander seeds or a little dried thyme. 5. In the center of each of the prepared chicken thighs, lay out a slide of 1.5-2 tbsp. l. fillings, leaving the edges free (about 2 cm each). 6. Pull the free edges to the center so that you get a bag. Secure the pouches with wooden toothpicks, making sure the filling stays inside. Preheat the oven to 175°C. Lubricate the bags with vegetable oil, wrap tightly in foil. Put in the oven, cook for 30 minutes. Remove from oven and let rest in foil for another 5 minutes. Remove foil and serve immediately.