Moroccan Chicken Thighs
8 bone-in chicken thighs, skin and fat removed, 1 tablespoon extra virgin olive oil, Salt and pepper, 1 cup chopped onion, 1 tablespoon minced fresh ginger, 1 tablespoon minced garlic, 2 cinnamon sticks', 1 teaspoon ground cumin, 1 cup diced canned, tomatoes, drained, 1 1/2 cups chicken broth, 1 cup cooked and drained chic peas, 3 cups cubed roasted eggplant, 2 tablespoons minced fiat-leaf parsley. Season chicken generously with salt and pepper.
Heat oil over medium-high heat. Add chicken, brown well on both sides; remove from skillet. Reduce heat to medium. Add onion, simmer until, soft, about 3 minutes. Add ginger, garlic, cinnamon sticks, and cumin. Cook, stirring 1 minute. Add tomatoes, broth, and salt and pepper to taste. Return chicken with accumulated juices to pan. Baste with sauce. Cover and simmer 15 minutes. Add chickpeas and roasted eggplant and simmer 10 minutes.
Adjust seasoning and remove cinnamon stick. Garnish with parsley. Serve immediately.