TV Celebrity Dinner: Chicken filet in vegetable coat with rice by Liliana Matthäus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and coarsely grate the carrots and celery. Knead vegetables with egg and season with Tandoori and 1⁄2 TL Cajun spice mixture. Wash chicken fillets and dab dry. Season with salt. Put about 1/3 of the vegetable mixture on a long strip of cling film (approx. 50 cm) and spread it into a rectangle (approx. 10 x 30 cm).

2. 2

   Place the chicken filet on top with a slight overlap. Spread the rest of the vegetable mixture on the fillet and press everything down firmly. Roll firmly into the foil. Tie the roll tightly together at both ends with kitchen string. Boil up plenty of water in a roaster. Carefully put the meat-vegetable-roll into it, cook for 15-20 minutes in a roaster in boiling water. Turn once

3. 3

   Cook basmati rice in boiling salted water according to package instructions. Remove the chicken roll from the roaster and let it cool down a little. Then carefully cut open and remove the foil. Put the meat juice from the foil into a bowl, put it aside

4. 4

   Heat the oil in a large frying pan and fry the roll in it all around at medium heat carefully with the help of 2 spatulas for about 5 minutes. Take it out. Add the meat juice that has been set aside to the frying set. Add crème fraiche and stir until smooth. Bring to the boil briefly, season to taste with curry and salt

5. 5

   Drain the rice, press into moulds and turn out onto 4 plates. Cut the chicken roll into pieces with a sharp knife. Spread the sauce on the plates. Sprinkle with 1⁄2 TL Cajun spice mixture and serve

Nutrition Facts

KCAL
600 kcal

CARBS
55 g

FATS
27 g

PROTEINS
38 g