Stuffed Cheese Chicken

Ingredients

• 1.3 kg pre-cooked poultry (1 pre-cooked poultry)
• salt, freshly ground pepper
• juice of one lemon
• 4 tbsp olive oil
• 2 large ripe tomatoes
• 50 g Feta cheese
• 4 Garlic cloves
• 2 tbsp olive oil
• 2 tsp dried oregano
• 750 g large onions
• 6 ripe tomatoes
• salt, freshly ground pepper
• 180 g green pitted olives
• 150 g Greek Graviera cheese

Instructions

1. 1.

   Preheat the oven to 180°C (Gas: Level 2-3, Fan: 160°C). Rinse the poultry, pat dry and rub inside and out with salt, pepper and lemon juice. Score the tomatoes crosswise, blanch in boiling water for 1 minute, cool and peel. Quarter the tomatoes, remove seeds and dice the flesh finely. Mash the sheep cheese with a fork. Peel and finely chop the garlic. Mix tomatoes, sheep cheese, garlic, olive oil, salt, pepper and oregano. Stuff the poultry with this mixture. Sew the opening or secure with wooden skewers.

2. 2.

   Heat 4 tbsp olive oil in a braising pot. Brown the poultry all around. Peel and roughly dice the onions. Blanch the tomatoes for 1 minute, peel, remove stems and seeds, and coarsely chop the flesh.

3. 3.

   Add onions and tomatoes around the poultry and season everything with salt and pepper. Cover and simmer for about 1 hour.

4. 4.

   Meanwhile, finely chop the olives and add them to the tomato-onion mixture after 45 minutes of braising. Grate the cheese. Sprinkle over the dish 5-10 minutes before the end of cooking. Leave uncovered to melt the cheese.