Heat the olive oil in a large pan over medium heat. Add the onions and saute till translucent.
Add the ginger and garlic and saute for 1-2 minutes taking care not to brown.
Add the chicken pieces and sprinkle the cumin, cinnamon, cayenne pepper and turmeric over the chicken, tossing the chicken so that the pieces are evenly covered with spices. Turn the heat up and saute the chicken for about 3-5 minutes. There is no need to brown the chicken, just partially cook it. Add more oil if required and turn down the heat if it starts to burn the spices.
Add the salt and pepper, sweetener, tinned tomatoes and egg plant and mix through thoroughly. Add the stock and allow the dish to slowly simmer for approximately 40 minutes.
Add the lemon juice and zest, and the steeped saffron and allow to simmer for a further 10 minutes or until the chicken is tender and cooked through.
Just prior to serving, sprinkle with chopped coriander.
Serving Suggestion
Delicious served with Cous Cous ( Cauliflower Cous Cous for low carbers) and also goes really well with the Moroccan vegetable recipes you will find on my blog such as Oven Roasted Pumpkin, Green Beans with Harissa and Oven Roasted Cauliflower.