Roasted paprika and chicken moussaka

ingredients:

• 2 bags Higlo peppers roasted peppers on wood
• 1 larger chicken
• 1 onion
• Dietary supplement
• Salt, pepper, oil

<strong>Preparation: </strong>

Cook the chicken soup in the usual way, preferably in an espresso pot. When the soup is cooked, strain it and take out the cooked chicken meat. Peel a squash, grate it and squeeze the juice. Fry one onion in a little oil until golden brown, then add the cooked chicken and pour a little chicken soup. Simmer and stir briefly. Add food additive, salt and pepper to taste. In a greased refractory bowl, alternately arrange a row of roasted peppers, a row of meat (finish with peppers). Drizzle with 2 dl of soup. Cover and bake in a preheated oven at 200 ° C for about half an hour. Serve with mashed potatoes.