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Chicken Moussaka
By Andy | July 18, 2009
Chicken Moussaka
Serves 4
Prep time : 10 minutes
Cooking time : 1 hour 10 minutes
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Ingredients
Olive oil cooking spray.
2 large eggplant, sliced thinly.
1 onion, chopped finely.
2 cloves garlic, crushed.
1/2 teaspoon ground cinnamon.
500 grams chicken breast mince.
400 gram can tomatoes.
2 tablespoons currants, optional.
1 lemon, rind grated finely, juiced.
1/4 cup grated cheddar cheese.
60 grams baby spinach to serve.
2 tablespoons butter.
2 tablespoons plain flour.
1 2/3 cups milk.
pinch ground nutmeg.
Method
Preheat oven to 180 C.
Preheat grill to medium-high.
Place a saucepan over medium heat and add butter.
Once melted, add flour and cook stirring for 1 minute.
Remove from heat and while whisking constantly, pour in milk.
Return to heat and cook for 5 to 8 minutes, until sauce comes to the boil.
Stir in nutmeg. Cover the surface with plastic wrap and set to one side.
Spray eggplant with oil and grill for 2 minutes each side, until browned.
Over medium heat, place a large frying pan and add oil.
Once to temperature, add onion and cook, stirring until lightly browned.
Add garlic, cinnamon and chicken mince.
Cook for about 5 minutes, ensuring the mince is broken up using the back of a wooden spoon. Chicken should be browned.
Add tomatoes, currants, lemon rind and 2 tablespoons lemon juice. Season with salt and pepper.
Simmer for 5 minutes.
Into the base of a 5cm deep (16cm x 25cm base) ovenproof dish, place half of the eggplant slices, and spoon over half of the chicken mixture.
Repeat this process, and then pour over the white sauce and sprinkle with cheese.
Cook for 45 to 50 minutes in the oven.
Allow to stand for 10 minutes before serving.
Serving
Serve hot with baby spinach.
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Topics: Chicken & Other Poultry | No Comments »
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