Rich, very tasty and nourishing, this chicken and mushroom moussaka is a family favorite! It is made with fried potatoes, ground chicken and mushrooms, and topped with tomato sauce and tomatoes… Yummy! You definitely have to try this chicken and mushroom moussaka!
Moussaka is a Greek dish but is also very popular in Romania. The original recipe calls for layers of potatoes or eggplants and ground meat (mostly lamb or beef) and topped with Bechamel sauce. Moussaka has 3 layers: potatoes/eggplants – meat – potatoes/eggplants which are separately cooked, then layered and baked.
The Romanian version is made with potatoes and ground pork and topped with tomato sauce.
As you can see I’ve made a special Moussaka: potatoes, ground chicken and mushrooms, soooo flavorful! It’s absolutely delicious!
I have to tell you though that you have to work for about 2-3 hours for this moussaka because the ingredients must be cooked before being layered and then baked. But it totally worth the effort!
You may serve this delicious chicken and mushroom moussaka with a dollop of sour cream or Greek yogurt. It’s a delight!
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The below ingredients are for a 25/35 cm – 9.84/13.7 inches baking pan
Ingredients for chicken and mushroom moussaka:
– 2.5 – 3 kg (5.5 – 6.6 lbs) potatoes
– 700 gr (1.5 lbs) ground chicken
– 700 gr (1.5 lbs) fresh button mushrooms
– 6-8 garlic cloves
– 1 large onion
– 1 bunch fresh parsley
– 2-3 tablespoons tomato paste
– salt, pepper and dried thyme to taste
– 1-2 tablespoons vegetable oil
– 2-3 tablespoons tomato paste
– 250 ml (1 cup and 1 tablespoon) water
– salt and pepper to taste
– 2 tomatoes, sliced
You also need vegetable oil for frying the potatoes
How to make chicken and mushroom moussaka:
You should start by preparing the meat and mushroom layer.
Rinse and dice the mushrooms. Set aside.
Dice the onion and place it into a large skillet along with 1-2 tablespoons of vegetable oil. Cook, stirring often, until glossy. Add the diced mushrooms. Continue to cook, stirring occasionally, until the mushrooms release water.
Add the ground chicken. Season with salt, pepper and dried thyme and continue to cook, stirring occasionally, until reduced. Add the tomato paste and crushed garlic and continue to cook for a few more minutes. Remove from heat and stir in the fresh parsley. Set aside.
Peel and rinse the potatoes. Slice the potatoes.
Pour vegetable oil into a large skillet (enough for deep frying). Heat the oil.
Drop the potato slices into hot oil and deep fry until golden. Transfer to paper towels.
Repeat with the remaining potatoes.
How to layer the chicken and mushroom moussaka
Place half of the fried potato slices into the baking pan.
Over the potato layer evenly spread the meat and mushrooms mixture.
Arrange the remaining potatoes over the meat and mushrooms mixture.
To make the sauce stir together water, tomato paste, salt and pepper. Pour the sauce over the moussaka. Top with tomato slices.
Place the chicken and mushroom moussaka into the preheated oven and bake on 180º C (356º F) For about 45 minutes.
Serve warm with a dollop of sour cream or Greek yogurt.