Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To cure the chicken, generously rub 4 bone-in, skin-on chicken thighs with 2 tablespoons coarse sea salt, 1 tablespoon smoked paprika, 3 minced garlic cloves, and 2 crumbled bay leaves, then refrigerate for at least 2 hours.

2. 2

   Slice 2 large eggplants into 1-inch thick rounds and sprinkle with 1 teaspoon salt, letting them sit for 30 minutes to draw out bitterness before patting them thoroughly dry.

3. 3

   Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat, searing the cured chicken thighs, skin-side down, for 5 minutes until golden brown, then flip and sear for an additional 3 minutes before removing the chicken and setting it aside.

4. 4

   In the same pot, add 1 large chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until the onion has softened.

5. 5

   Stir in 1 teaspoon ground cumin and the remaining 1 tablespoon smoked paprika, cooking for 1 minute until fragrant.

6. 6

   Add the dried eggplant rounds to the pot along with 400 grams crushed tomatoes, 1/2 cup chicken broth, and 2 tablespoons red wine vinegar, bringing the mixture to a gentle simmer.

7. 7

   Return the seared chicken thighs to the pot, nestling them into the sauce, cover, and simmer gently for 45-55 minutes, or until the chicken is cooked through and tender and the eggplant is soft, then season with 1/2 teaspoon black pepper to taste.

8. 8

   Garnish the dish with 1/4 cup fresh chopped parsley before serving.