Moroccan Chicken with Eggplant, Tomatoes, and Almonds

Ingredients

• 1 tablespoon fresh marjoram
• 8 chicken thighs with bones, skinned
• 6 large garlic cloves
• 1 teaspoon freshly ground black pepper
• 1 ½ teaspoons coarse kosher salt
• 3 cups onions
• 1 tablespoon Hungarian sweet paprika
• + 13 more ingredients
• • 1 large eggplant
  • fresh cilantro
  • ½ teaspoon ground cumin
  • 1 cup water
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground coriander
  • 6 tablespoons olive oil
  • 8 chicken drumsticks, skinned
  • 1 teaspoon turmeric
  • 3 tablespoons fresh lemon juice
  • ½ cup whole blanched almonds or slivered almonds
  • ½ teaspoon ground ginger
  • 2 cups canned diced tomatoes

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice;...

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