Chicken With Eggplant And Tomatoes - cooking recipe

Ingredients

4 None tomatoes
4 tbsp olive oil
3 None lbs chicken parts
2 None onion, coarsely chopped
1 medium eggplant (about 18 oz), cubed
2 None preserved lemon slices, diced
1/2 bunch cilantro, chopped
8 stems thyme, leaves stripped from 4 of the stems
1 cup chicken stock
1 pinch ground cinnamon
1 pinch saffron
1/3 cup small black olives

Preparation

Place the tomatoes into a saucepan of boiling water and let stand for 1-2 mins. Cool slightly then remove the skin and cube the tomatoes.
Heat 2 tbsp of the oil in a Dutch oven on medium-high heat. Cook the chicken pieces for 5-7 mins until golden brown on both sides. Remove from the pan and set aside. Add 1 tbsp of the oil to the pan. Add the onions and saute for 2-3 mins. Add remaining 1 tbsp oil to the pan. Add the eggplant and saute for 2 mins. Add the chicken, tomatoes, lemon, and half each of the cilantro and thyme leaves. Pour in the stock and add the cinnamon and saffron. Season to taste. Bring to a boil. Reduce heat to low; cover and simmer for about 45 mins.
About 15 mins before the end of the cooking time, add the olives and the remaining cilantro and thyme leaves. Garnish with the thyme stems. Serve with couscous, if desired.