Divide the chicken in 4 joints, 2 legs and 2 boneless breasts. Debone the chicken legs, mix the ricotta with the crumbled gbejna, parsley, peas, grated cheese, egg and garlic. Fill the chicken legs with the ricotta mixture and roll into sesame seeds. Season with salt & pepper, roast for 20 minutes in a hot oven together with the peppers. Meanwhile, season the breast with salt and pepper, seal on a hot grill or frying pan, transfer on a baking tray. Mix the bread crumbs together with 2 spoons of melted butter, 2 spoons of extra virgin olive oil, the pistachios, grated parmesan and the chopped herbs into a soft paste. Brush the breasts with the mustard and coat with the bread crust, bake for approx. 15-20 minutes. To prepare the rice pilaff, cook the onion and carrot in a spoon of butter, stir in the rice, curry and paprika powder, toast for a couple of minutes. Next add in the mango chutney and all the stock. Bring to the boil, stir in the apple cubes, coconut and raisins. Transfer to an oven proof dish, cover and finish cooking in the oven.