Chicken stuffed with ricotta cheese

Prep. 20 mins

Cooking 45 mins

Serving 4

Ramadan

INGREDIENTS Measurements

1 Whole fresh chicken

1 onion, diced

1 celery stalk, chopped

1 carrot, chopped

3 garlic cloves

2 cardamom pods

2 bay leaves

3 tablespoons ricotta cheese

2 tablespoons feta cheese

2 tablespoons grated mozzarella cheese

2 tablespoons oil

1 teaspoon thyme

1 cup chicken stock

Melted butter for brushing

Salt and pepper

Wash the chicken and pat dry.
Cut the Chicken Length wise down the back of the chicken using a sharp knife or scissors.
Press the chicken on the chest to allow the chicken to sit flat
Preheat oven to 180 degrees.
Mix the cheeses, oil, and herbs in a large bowl.
Season the chicken with salt and pepper.
Stuff the chicken under the skin with the cheese mixture carefully not tearing the skin, and move the wings back
Add the broth to the baking dish then add onions, carrots, celery, garlic, bay leaves, and cardamom.
Brush the chicken with the melted butter and place on top the vegetables.
Place the dish into oven for about 45 minutes or when fully cooked.
Garnish with sliced lemon, salad, and cilantro.