Instructions: Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside.

Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside.

Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant.

Saute over low heat until the onion is just tender, about 5 to 10 minutes. Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes.

Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.

Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid.

Simmer, covered, for 10 minutes more. Salt and pepper to taste.

Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

Comments: I first tasted this dish at my friend Bens Marrakesh Restaurant in Seattle. He does a fine job with his food and the place is a delight with all its formal Moroccan trappings.

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