How to make
Cut the chicken into very small pieces. In a frying pan, heat a cup of olive oil and add the chicken pieces.
Add the finely chopped onion. Fry for 5 minutes and drizzle with 2 tbsp. of hite wine. After a minute, when the alcohol has evaporated, add a tomato, sliced into small pieces and the rice.
Season with a pinch of black pepper, a pinch of cumin and a generous pinch of chopped parsley. Pour a cup of warm water. Cook for about 10 minutes, then transfer the mixture to a baking pan.
Add the chopped and lightly salted zucchini. Mix the ingredients for the zucchini moussaka, add hot water to the brim. Bake the moussaka, until it remains in fat.
Prepare the topping for the moussaka. Beat two egg yolks into the yogurt and pour it over the dish.
Sprinkle with grated Parmesan cheese (or yellow cheese) and bake, until it aquires a golden brown color. Serve the zucchini and chicken moussaka with a spoonful of yogurt.
Very tasty dish, try it!
