Step 1

Preheat oven to 400ºF (200ºC)

Step 2

Heat the tagine on low-heat, once the base has warmed up, increase the heat to medium-high.

Step 3

Add the olive oil and ghee, once the ghee is melted and simmers, add the cumin seeds and cinnamon stick to the oil.

Step 4

Sauté the spice for 1-2 minutes to allow the flavour to come out.

Step 5

Toss the chicken into the tagine and brown each side.

Step 6

Once the chicken is browned, add the dried chilli and the eggplant. Stir the eggplant to coat in the chicken juices and oil then cover the tagine.

Step 7

In a small bowl add the tomatoes, garlic, thyme and salt. Stir.

Step 8

Once the eggplant is slightly soft, add the tomato mixture and chickpeas. Stir then place the chicken pieces on top.

Step 9

Pour the vegetable broth into the mixture on the side so as to not wash out the chicken. Cover the tagine and bake on the lowest rack for 30 minutes.

Step 10

Once finished baking, remove from the oven. Lift the lid from the tagine, add the lemon juice and stir. Serve over couscous or with fresh bread.