Name: Moroccan Chicken with Eggplant, Tomatoes, and Almonds
Yield: 8 Servings
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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