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Moroccan Chicken With Eggplant, Tomatoes, And Almonds

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Moroccan Chicken With Eggplant, Tomatoes, And Almonds

Ingredients

  • 6 tablespoons olive oil, divided
  • 3 cups sliced onions
  • 6 large garlic cloves, minced
  • 1 tablespoon hungarian sweet paprika
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 2 cups drained canned diced tomatoes (from 28-ounce can)
  • 1 cup water
  • 3 tablespoons (or more) fresh lemon juice
  • 8 chicken thighs with bones, skinned
  • 8 chicken drumsticks, skinned
  • 1 large eggplant, unpeeled, cut into 1-inch cubes
  • 1 tablespoon chopped fresh marjoram
  • 1/2 cup whole blanched almonds or slivered almonds, toasted
  • chopped fresh cilantro
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