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Today we are going to Greece to prepare one of its best-known dishes: the moussaka or moussaka. It is a dish made with layers of fried aubergines and minced lamb cooked with fried onion and tomato, covered with béchamel, cheese and baked.
The original Moussaka recipe
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Moussaka or Musaka, a delicious Greek recipe
But we have given it a spin and we have prepared a chicken moussaka much lighter than the original, since we have cooked the aubergines on the grill and replaced the lamb meat with very minced chicken breast.

This musaka or chicken moussaka it is absolutely delicious… and the best part is that you can have it prepared in advance and then just bake it or if you have any leftovers, freeze it. I always double and freeze it in individual servings.
Musaka or Chicken Moussaka
Ingredients
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3 eggplants
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1 chicken breast
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1 onion
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4 tablespoons of fried tomato
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Salt
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1 teaspoon ground cumin
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Black pepper
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Oregano
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Extra virgin olive oil
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500ml bechamel sauce
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Grated cheese
How to make Chicken Moussaka
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- Wash the aubergines well and cut them into slices that we grill, turn and turn. We booked.
- In a frying pan with a little extra virgin olive oil, fry the finely chopped onion over a very low heat.
- When it starts to brown, we add the very chopped breast and let it cook for a few minutes together with salt, ground cumin, oregano and ground black pepper.
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- When the chicken breast is cooked, add the fried tomato, mix well and reserve.
- In a baking dish, we put a layer of aubergines, one of chicken, one of aubergines, another of chicken and a last one of aubergines.
- Cover with the bechamel sauce and sprinkle with grated cheese, the one you like best. Bake at 180º C, preheated oven, about 20 minutes.
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This Musaka or Chicken Moussaka It’s delicious!!
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