Turkish Chicken Moussaka

Method

1. Preheat oven to 190°C (375°F).
2. Slice eggplant into 1cm thick rounds and fry in olive oil until golden. Set aside.
3. In a pan, cook chopped onion and garlic until softened. Add chicken, paprika, cumin, and cook until browned.
4. Stir in tomato paste and water, simmer for 10 minutes. Season with salt and pepper.
5. In a separate saucepan, mix sour cream with flour and add to the tomato mixture. Cook until thickened.
6. Layer fried eggplant, chicken mixture, and sauce in a baking dish. Top with grated cheese.
7. Bake for 25-30 minutes until bubbly and golden.
8. Let rest for 10 minutes before serving.
9. Serve warm with a side of rice or bread.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.