1 1/2 lb (675 g) skinless, boneless chicken thighs

1 tbsp (15 ml) olive oil

2 red onions, thinly sliced

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

2 cups (500 ml) chicken broth

1/2 cup (100 g) parboiled long-grain brown rice

1/2 cup (100 g) pitted prunes, halved

1 tbsp (15 ml) tomato paste

1 small eggplant, cubed

2 zucchini, diced

1/4 cup (10 g) fresh parsley, chopped

In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper. Add the onion and cook for 2 minutes. Add the spices and continue cooking for 1 minute, stirring constantly.

Add the broth, rice, prunes and tomato paste. Bring to a boil. Cover and let simmer over medium heat for 10 minutes. Gently stir in the eggplant and cook, covered, for 5 minutes. Add the zucchini and continue cooking, covered, for 2 minutes. Season with salt and pepper.

Let rest for 5 minutes. Sprinkle with the parsley before serving.

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