Ingredients : 

– 8 pieces of chicken
– 5 eggplants
– 8 large onions
– a 200 g bag of raisins
- cinnamon
– cloves
- ginger
– grated nutmeg
– salt, pepper
- oil
– toasted slivered almonds for decoration

Realization :

Cut the eggplants into slices and let them massage in salt, then bake them in the oven with a drizzle of oil.

Meanwhile, slice the onions and sauté them over low heat until all the water has evaporated, then simmer until the onions are golden brown. In another pot, place some of the chicken pieces, add half the onions, the eggplant, and the spices. Then add the remaining chicken pieces, top with the eggplant, the rest of the onions, and finally the raisins and season again.

Simmer for 10 minutes and add a glass of water. Simmer gently for 1 hour, then finish in a 180°C (350°F) oven for 20 minutes. Sprinkle with lightly toasted slivered almonds.