Moussaka with spicy chicken

Name: moussaka with spicy chicken
Total time: 60 min
Yield: 4
Ingredients: 2 eggplant in thin slices; 400 gram chicken breast in strips; 400 gram chicken breast in cubes; 4 tablespoon oil; 1 teaspoon cinnamon powder; 1 mespoint chili powder; 400 gram sticking potato in thin slices; 3 tablespoon butter; 2 tablespoon flour; 125 milliliters warm milk

Also try this delicious moussaka with spicy chicken

Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Sprinkle the aubergines generously with salt and let them stand for half an hour.
Mix the chicken with 1 tablespoon of oil, cinnamon and chilli powder and leave to marinate.
Boil the potato slices for about 3 minutes and drain them.
Let the butter melt slowly and stir in the flour until the paste is released from the bottom. Do not let this turn brown.
Add the warm milk little by little and stir well so that no lumps can form.
Bring the sauce to the boil and simmer for at least 3 minutes while stirring at low speed. Let it cool down.
Preheat the oven to 220 ° C. Rinse the eggplant slices and pat dry well.
Spread them over a baking sheet and brush them with the rest of the oil. Sprinkle with pepper and bake them high in the oven in 10 minutes brown.
Lower the oven setting to 180 ° C. Stir fry the chicken in a few minutes brown.
Place half of the potato slices on the bottom of the greased oven dish.
Spoon half of the chicken and cover with a layer of eggplant slices.
Continue with the rest of the potato, chicken and finish with eggplant.
Divide the sauce over it and bake the moussaka golden brown in about 20 minutes.