This recipe is my adaptation of a Bon Appetit recipe from February 2004. I increased the amount of spices from the original recipe, use marinated chicken breasts instead of plain chicken thighs, and added green olives which look awesome against the red/orange sauce. The best part about this recipe (besides it tastes and smells delicious) is that can be done in steps and if feeds a crew of people. I usually start marinating the chicken in the fridge and roast the eggplant in the oven the day before.
**This stew is yummy leftovers the next day after the flavors have melded together and it freezes really well. Let it cool in the fridge and then spoon into lidded containers and freeze.
Side dishes that I love with this stew:
Couscous with toasted almonds and currants
Whole wheat naan flat bread
Roasted asparagus with garlic