Moroccan Chicken With Eggplants

• 5 tablespoons olive oil
• 2 medium onions, chopped
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 roasting chicken, cut in pieces
• 3 cups chicken broth
• 1/2 bunch fresh parsley (do not chop the parsley, will be removed after cooking)
• 2 medium eggplants, cut in slices
• salt and pepper

1. Heat 3 tablespoons oil in a large pot. Add the onions and the chicken pieces and fry until chicken is golden.
2. Add cinnamon and ginger and fry a few more seconds.
3. Add the broth to cover the chicken, 3 cups should be enough.
4. Add the parsley and cover the pot.
5. Let it simmer at low heat for about 1 hour, until chicken is tender.
6. Meanwhile brush the sliced eggplant with the remaining olive oil and grill them in the oven from both sides (about 5 minutes each side) until soft.
7. After one hour, take the chicken and parsley out of the pot and add the sliced eggplant. Mash them with a fork to "melt" with the broth (NOTE: If you do not like the skin, peel them after grilling).
8. Check for salt and pepper and add the chicken back to the pot. (Throw away the parsley).
9. Let it heat through and serve with lots of warmed (pita-)bread to soak up the sauce.

olive oil, onions, ground ginger, ground cinnamon, chicken, chicken broth, parsley, eggplants, salt

Taken from www.food.com/recipe/moroccan-chicken-with-eggplants-197934 (may not work)