2 pounds chicken, sectioned
1 bottle of Newman's Own® Lemon Pepper Marinade
1 eggplant, cubed
4 Tbsp olive oil
3 cups onion, thinly sliced
red pepper flakes/chilies in oil, to taste
6 garlic cloves, minced
3 Tbsp Garam masala
1 1/2 tsp coarse kosher salt
1 tsp ground black pepper
2 cups canned diced tomatoes, undrained
3 Tbsp fresh lemon juice
1 can chickpeas, rinsed
2 large zucchinis, halved and sliced
¼ cup raisins or sultanas
¼ cup apricots or dates, chopped
fresh parsley, stemmed and chopped
slivered almonds, toasted
Place chicken parts and marinade in plastic Ziploc bag or covered bowl in refrigerator for two hours, or more. Preheat oven to 375 degrees.
Dress Eggplant cubes with olive oil. Place on a cookie sheet and bake in a 375 degree oven, turning frequently so that the cubes don't stick, 20 minutes. Remove and set aside.
Add olive oil, onions, red pepper flakes (or chilies , garlic, salt, and pepper, into a large pot. Simmer over medium heat until the onions become very soft. Add the chicken parts to the pot; discard marinade. Cook over high heat for 5 minutes, turning chicken pieces. Add diced tomatoes, Garam masala and bring to boil. Reduce heat and simmer for simmer for 10-15 minutes. Add the zucchini, raisins (or sultanas/cranberries), apricots (or dates), and chickpeas to the pot. Let simmer for an additional 5 minutes. Add in the lemon juice, parsley, and eggplant cubes to the pot.
Garnish with almonds and parsley. Bring the entire pot to the table. Serve with rice or couscous, if desired.