Slow cooked eggplant with lemon and fennel seeds

https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds

YIELD6 servings

I used this recipe for a different version of baba ganoush.  I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper.  Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below.  Be sure to cut the zest into small pieces.  I also tried it with parsley, but we preferred the taste without  that.  Would try it again, with the directions as noted below.  As a dip, recommend whole wheat tortilla.  The pita chips overwhelm the delicate taste of the eggplant dip.

Ingredients: 
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil  -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Directions: 
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.

Adapted a lot from http://www.epicurious.com/recipes/food/views/spiced-chicken-stew-with-carrots-56389612

YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes

This doesn't have much in the way of spices, and turned out much better than I thought it would.  This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time.  I plan to try it again with chopped tomatoes.

INGREDIENTS:

8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder

1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Directions:

1) Season chicken with salt and pepper.  Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish.  Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.