Place EVOO, onions and garlic into TM bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 5 min/120℃/speed 2.
Add tomaoes, eggplant, salt and chicken stock powder and cook 10 min/100℃/speed 2.
Meanwhile, heat a grill pan to very hot and drizzle with a little EVOO. Sear the chicken thigh pieces and cook until you have a few grill marks on them. Turn off the heat and cover and allow the chicken to rest a little.
Add a generous amount of the smoked paprika to the TM bowl and blend the sauce 1 min/speed 8.
Add chicken pieces to the sauce and cook 15 min/Varoma/Reverse/speed 1. The chicken will be cooked way before this, but you need all the sauce ingredients to meld and get into the chicken. You can stop the cooking at 5 minutes if you are in a hurry!
Serve over steamed rice with lots of additional paprika sprinkled over and chopped fresh Italian parsley by the handful!
I like this when baked in the oven following step 4. Pour the sauce over the seared chicken and place into a 180°C oven for up to an hour, but fully covered. Then finish off as directed above.