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Today we come to Greece to prepare one of his most famous dishes: moussaka or moussaka. This is a dish made with layers of fried eggplant and minced lamb cooked with onion and tomato sauce, topped with bechamel and cheese and baked.
But we've given it a spin and have prepared a chicken Moussaka much lighter than the original, since we cooked eggplant and grilled lamb replaced by finely chopped chicken breast.
This Moussaka Moussaka or chicken is absolutely delicious ... and the best is that you can have it ready in advance and then just bake or if you spare, freezing. I always do double and freeze in individual portions. Moussaka or Moussaka Chicken Ingredients 3 aubergines 1 chicken breast 1 onion 4 tablespoons tomato sauce 1 teaspoon salt ground black pepper cumin oregano extra virgin olive oil 500 ml grated cheese bechamel carnivore sauce Making Moussaka Chicken
Wash well the aubergines and cut into slices to make grilled, seared. We reserved. In a skillet with a little extra virgin olive oil over low heat sauté the finely chopped onion. When it begins to brown, incorporate the finely carnivore chopped brisket and let cook a few minutes with salt, ground carnivore cumin, oregano and ground carnivore black pepper. When the chicken breast is cooked, add the tomato sauce, mix well and set aside.
In a baking dish, put a layer of eggplant, one chicken, one of eggplants, another chicken and eggplant carnivore last. Cover with the bechamel sauce and sprinkle with grated cheese, that you like. Bake at 180 C preheated oven about 20 minutes.
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