Homemade Chicken Moussaka

Jenny Smith
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

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

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Keywords: Homemade Chicken Moussaka, Chicken Moussaka, Chicken, Moussaka