Categories: Chicken, January2011, WW, dinner, healthy, mediterranean

Ingredients

• 1 pound fresh eggplant, cubed
• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 2 onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon sweet paprika or pimentón, the smoky Spanish paprika
• 2 teaspoons whole fennel seed
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 28 ounces canned diced tomatoes
• 1 cup chicken stock or Homemade Vegetable Bouillon
• 3 tablespoons lemon juice (from about 1-1/2 lemons)
• 1 pound chicken thighs, bone-in or bone-out, skin removed and fat trimmed
• Chopped cilantro

Directions

1. ROAST EGGPLANT Set oven at 400F. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.

2. MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.

3. COOK Reduce heat, add chicken thighs, cover and simmer 15 minutes. Turn thighs over, cover, simmer another 10 minutes. Add eggplant, simmer 10 minutes uncovered.

4. To serve, top with cilantro and serve with Oven-Baked Rice or something else that will soak up the fragrant juices.

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