Homemade Chicken Moussaka

Name: Homemade Chicken Moussaka
Cuisine: New Zealand
Ingredients: 2 eggplants 3 tbsp olive oil 1 onion 3 garlic cloves Salt 1 1/2 cups of finely chopped chicken thighs (1cm dice) 2 cups of yoghurt 1/2 tsp of nutmeg 1/4 cup of parmesan cheese 1 tsp of cornflour 2 eggs Spices: 1 tsp of oregano; 1 tsp of thyme; 2 tsp of paprika; 1/2 tsp of cayenne pepper; 1 tsp of cumin; 1 tsp black pepper

Jenny Smith

Yield: 2 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

2 eggplants
3 tbsp olive oil
1 onion
3 garlic cloves
Salt
1 1/2 cups of finely chopped chicken thighs (1cm dice)
2 cups of yoghurt
1/2 tsp of nutmeg
1/4 cup of parmesan cheese
1 tsp of cornflour
2 eggs

Spices: 1 tsp of oregano, 1 tsp of thyme, 2 tsp of paprika, 1/2 tsp of cayenne pepper, 1 tsp of cumin, 1 tsp black pepper

Method

Cut the eggplant lengthways into 1 cm slices and coat in olives oil and salt
Put eggplant onto the grill for 5 minutes each side
Meanwhile, coat the chicken meat with the spices
Fry onion in 1 tsp of olive oil with 3 cloves of garlic until brown
Add chicken meat and fry for 3-5 mins until every piece is cooked on the outside
Layer in the casserole dish: Eggplant, chicken, eggplant, chicken, eggplant
Prepare the sauce by whisking cornflour into yoghurt then mix through the nutmeg and parmesan.
Beat eggs until light yellow in colour and fold through the yoghurt mix
Pour mix over the layered eggplant dish, sprinkle cheese on top
Bake at 180c for 50 minutes, until set and crispy on top

Homemade Chicken Moussaka

Ingredients

Method

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