Moroccan Chicken with Eggplant, Tomatoes, and Almonds

Ingredients

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

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
2. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
3. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.
4. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
5. Meanwhile, preheat oven to 400°F.
6. Brush large rimmed baking sheet with olive oil.
7. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat.
8. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
9. Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper.
10. Transfer chicken to large shallow bowl.
11. Sprinkle with almonds and cilantro.