Chicken Pastitsio

This Greek dish is usually made with beef, but we made it with chicken for a lighter and healthier addition to your holiday buffet spread.

Serves 8  Prep Time 15 minutes  Cooking Time 35 minutes

4 tablespoons olive oil
1/2 white onion, chopped
half a head of garlic, chopped
4 stalks celery with leaves, chopped
1/4 carrot, chopped
1/2 kilo ground chicken
salt and pepper, to taste
1/4 teaspoon ground cinnamon
5 bay leaves
1/4 cup red wine
1 (150-gram) pack tomato paste
200 grams elbow macaroni, cooked according to package instructions
2 tomatoes, sliced
1/4 cup breadcrumbs

For the bechamel sauce
4 tablespoons butter
5 tablespoons flour
1 1/2 liters milk
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg
salt and pepper, to taste

1  In a pan, heat oil and add onion, garlic, celery, and carrot. Saute until they sweat or turn a little golden brown.

2  Add the ground chicken, salt, pepper, cinnamon, and bay leaves. Stir until the ground chicken is half cooked, then add the red wine.

3  When the wine has evaporated, add tomato paste. Keep stirring for another 5 to 10 minutes. Remove from heat and set aside.

4  Preheat oven to 350ºF.

5  Make the béchamel sauce: Melt the butter then add flour. Mix until it becomes a paste. Continue mixing constantly as you pour in the milk. The mixture has to be thick and smooth in consistency. Once the desired consistency is reached, add Parmesan cheese and nutmeg. Season with additional salt and pepper to taste, if necessary.

6  In a baking pan, place the ground chicken mixture in a single, even layer. Place the macaroni on top, then finish with the bechamel sauce. Arrange tomato slices on top of the bechamel and sprinkle with breadcrumbs. Bake in the preheated oven for 15 to 20 minutes or until breadcrumbs are golden brown. Serve hot with a salad on the side.

Photography by Patrick Martires | Food Preparation by Maj Lazatin | Prop Styling by Liezl Yap | Props from Yummy Prop Library and stylist’s own