Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- Kosher salt
- freshly ground pepper
- 2 large eggplants (about 2 pounds), not peeled, cut into ¼-inch rounds
- Extra-virgin olive oil
- 4 medium yellow onions (about 1¼ pounds), thinly sliced
- 2 tablespoons honey
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
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