Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken moussaka!. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This lighter skinny version of Greek moussaka uses chicken, roasted eggplant, and a Greek yogurt topping that turns golden brown and bubbly. Add tomatoes, cinnamon, nutmeg and cloves. This Greek dish is similar to lasagna, but it's traditionally layered with eggplant, tomatoes, ground beef or lamb, and a béchamel sauce. Our lightened version for the Cooking Light Diet calls for ground chicken, using a mix of light and dark meat for added richness, and a yogurt-based sauce.
CHICKEN MOUSSAKA! is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. CHICKEN MOUSSAKA! is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook chicken moussaka! using 11 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make CHICKEN MOUSSAKA!:
- Get chicken breasts
- Make ready onion, chopped
- Take garlic cloves
- Take oregano
- Prepare tomatoes
- Make ready tomato paste
- Get aubergine
- Get breadcrumbs
- Take heavy cream
- Prepare ementaler cheese shredded
- Get egg
MOO-sah-kah] consists of sliced eggplant and ground meat that are layered, covered with a béchamel sauce enriched with eggs and/or cheese, then baked. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Taste and season with salt and pepper if required.
Instructions to make CHICKEN MOUSSAKA!:
- Fry the onions and garlic on olive oil and add salt, pepper and oregano.
- Blend chicken in the blender and add to the mix. Fry until it looks good.
- Blend tomatoes and add paste until consistent.
- Add to the onion/chicken mix.
- Cut aubergine into thick rings. Toss in a bit of olive oil. Then toss in breadcrumbs so they're covered.
- Fry all aubergine rings on both sides until they turn golden. In the meantime heat up the cream and add the ementaler so it creates a consistent mass.
- Cover bottom of the baking dish with aubergine slices.
- Once the cream/ cheese has cooled down but not settled! Mix one egg into it.
- Put the chicken/ tomatoe mix on top of the aubergines so it covers the aubergines completely.
- Cover everything with the cream/cheese/egg mix.
- You can add extra cheese on top.
- Bake for about 30mins until the top turns golden.
Pour in the tomato sauce and wine, and mix well. Taste and season with salt and pepper if required. And, because I use potato for this recipe instead of eggplant, it will be easier for you to refrigerate the leftovers and re-heat. Moussaka is the perfect dish to prepare when you're expecting a crowd and it also works great for your lunchbox. It's also one of those dishes that tastes even better the next day!
So that’s going to wrap it up for this exceptional food chicken moussaka! recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
