Chicken Moussaka Recipe

Prepare and cook vegetables

Preheat oven to 375°F (190°C). Slice zucchinis, peeled potatoes, and eggplants into 1/4-inch (6 mm) rounds. Lightly salt the eggplant slices and place them in a colander for 15 minutes to draw out bitterness; pat dry with paper towels. Brush both sides of all slices lightly with olive oil and season with the listed salt and black pepper.

Pan-fry or roast the slices: Heat a large skillet over medium-high heat. Working in batches, fry potato slices 2–3 minutes per side until lightly golden and mostly cooked through; transfer to a paper-towel-lined tray. Fry zucchini and eggplant 2 minutes per side until lightly browned and softened; transfer to the tray. Alternatively, arrange slices on baking sheets and roast 12–15 minutes, turning once, until tender and lightly browned. Set aside.

Cook aromatics and brown chicken

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground chicken, break up with a spoon, and cook 6–8 minutes until no longer pink and beginning to brown.

Add flavorings and simmer: Stir in tomato paste and cook 1 minute. Pour in optional red wine and simmer 2 minutes to reduce. Add crushed tomatoes, oregano, optional thyme or a pinch of cinnamon, sugar, salt, and black pepper. Reduce heat to low and simmer gently 12–15 minutes until sauce thickens. Taste and adjust seasoning. Keep warm.

Make a smooth bechamel

In a medium saucepan, melt butter over medium heat. Whisk in flour to form a paste (roux) and cook 1–2 minutes without browning. Gradually whisk in the milk, a little at a time, until smooth. Bring to a gentle simmer, whisking constantly, and cook 6–8 minutes until the sauce thickens and coats the back of a spoon.

Finish the bechamel: Remove from heat and stir in grated Parmesan (reserve a couple of tablespoons for topping), freshly grated nutmeg, salt, and black pepper. Let the sauce cool 3–4 minutes, then whisk in the beaten egg quickly to enrich and slightly thicken (temper egg by adding a tablespoon of hot sauce first if concerned about scrambling). Set aside.

Layer the moussaka

Reduce oven temperature to 350°F (175°C). Lightly grease a 9x13-inch (or similar) baking dish. Arrange a single layer of potato slices to cover the bottom (trim as needed). Spoon about one-third of the minced chicken tomato sauce over the potatoes and spread evenly. Next place a layer of eggplant slices to cover the sauce. Add another third of the meat sauce. Place a layer of zucchini slices on top, then the remaining meat sauce, and finish with a final layer of potatoes or eggplant if you like—ensure the top is covered evenly.

Top with bechamel and cheese: Pour the bechamel sauce evenly over the top layer and spread to cover completely. Sprinkle the reserved Parmesan and the optional grated mozzarella evenly over the bechamel.

Bake and rest: Bake uncovered in the preheated 350°F (175°C) oven for 35–45 minutes, until the top is puffed and golden and the filling bubbles at the edges. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let rest 20–30 minutes to set (this makes slicing neater).

Serve: Garnish with chopped fresh parsley, slice into squares, and serve warm.