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Ingredients

• • 1 pound fresh eggplant, cubed
• • 1 tablespoon olive oil
• • 1 tablespoon olive oil
• • 2 onions, chopped
• • 6 cloves garlic, minced
• • 1 tablespoon sweet paprika or pimentón, the smoky Spanish paprika
• • 2 teaspoons whole fennel seed
• • 2 teaspoons ground turmeric
• • 2 teaspoons ground coriander
• • 1 teaspoon ground cumin
• • 1 teaspoon ground ginger
• • 1 teaspoon kosher salt
• • 1/2 teaspoon black pepper
• • 28 ounces canned diced tomatoes
• • 1 cup chicken stock or Homemade vegetable Bouillon
• • 3 tablespoons lemon juice (from about 1-1/2 lemons)
• • 1 pound chicken thighs, bone-in or bone-out, skin removed and fat trimmed
• • Chopped cilantro

Description

NUTRITION ESTIMATE Per Serving (1 Thigh, 1-1/2 Cups Sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein; Weight Watchers 6 Points This Recipe Has Been 'Alanna-sized'.

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