This is a low fat version of classic Moroccan chicken stew. It's based on a recipe from Bon Appetit, 2/2004.
Yield: Serves 10
In a large pot, heat 1 1/2 T. oil. Add onion and garlic. Cover and cook about 5 minutes until the onions are translucent. Add the spices and stir for 30 seconds. Add the tomatoes (with their liquid) and lemon juice, and bring to a boil. Fold the chicken breasts in half and place in the sauce. Simmer, basting the chicken occasionally with the sauce, at medium-low, covered, for 10 minutes. Turn the chicken over in the sauce and simmer another 10 minutes.
Meanwhile, preheat an over to 400° F. Place the eggplant cubes in a plastic bag with the remaining olive oil. Shake until all the pieces are covered with oil. Spread the eggplant on a large cookie sheet and backe for about 25 minutes until soft and a bit brown. The chicken and eggplant can be refrigerated at this point or combined and served immediately.
To serve, slice the chicken breasts into 1" slices, return to the sauce with the eggplant; stir. Serve with rice or couscous. Sprinkle with the toasted almonds or pine nuts.