Moroccan Chicken with Eggplants

Ingredients

• olive oil
• onions
• ground ginger
• ground cinnamon
• roasting chicken
• chicken broth
• fresh parsley
• eggplants
• salt and pepper

Preparation

1. 1heat 3 tablespoons oil in a large pot
2. 2add the onions and the chicken pieces and fry until chicken is golden
3. 3add cinnamon and ginger and fry a few more seconds
4. 4add the broth to cover the chicken , 3 cups should be enough
5. 5add the parsley and cover the pot
6. 6let it simmer at low heat for about 1 hour , until chicken is tender
7. 7meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides until soft
8. 8after one hour , take the chicken and parsley out of the pot and add the sliced eggplant
9. 9mash them with a fork to "melt" with the broth
10. 10check for salt and pepper and add the chicken back to the pot
11. 11let it heat through and serve with lots of warmed bread to soak up the sauce