MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES AND ALMONDS

By gaster16

Ingredients

• 6 tablespoons olive oil divided
• 3 cups sliced onions
• 5 large garlic cloves minced
• 1 tablespoons sweet paprika
• 1-1/2 teaspoons coarse kosher salt
• 1 teaspoon tumeric
• 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 fresh lemon juice
• 8 chicken thighs with bones skinned
• 8 chicken drumsticks skinned
• 1 large eggplant unpeeled cut into 1” cubes
• 1 tablespoon chopped fresh marjoram
• 1/2 cup whole blanched almonds or slivered toasted almonds

Preparation

Step 1

Heat 2 tablespoons olive oil in heavy 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, 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. Meanwhile preheat oven to 400 degrees. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl, toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally about 25 minutes. 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. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.