Cut up the chicken into pieces and cook in a pot with the preheated oil.
Add the finely chopped onions, thyme and bay leaves and cook for a few minutes while stirring.
Carefully wash the aubergine and tomatoes and dice them finely. Add them to the pot with the finely chopped garlic, ginger and chilli.
Season with salt and pepper and add the stock cube. Stir all the ingredients and put a lid on the pot.
Do not add water.
Simmer on a very low heat for 30 minutes, stirring every 5 to 10 minutes to prevent the sauce from sticking.
Serve with attieké or rice.