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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 (I bumped this to 1 teaspoon)
• 1/2 teaspoon ground ginger (I bumped this to 1 teaspoon, too)
• 2 cups drained canned diced tomatoes (from 28-ounce can) - I added the juice back in with the chicken
• 1 cup water (I used chicken broth to add more flavor)
• 3 tablespoons (or more) fresh lemon juice - I used about 5 tbsp.
• 8 chicken thighs with bones, skinned
• 8 chicken drumsticks, skinned
• 1 large eggplant, unpeeled, cut into 1-inch cubes
• ~~
• My adds:
• 1 heaping teaspoon of cayenne (don't be afraid of the cayenne here...it doesn't make the dish 'hot'...but just adds a nice background taste and slight heat - it's good!)
• 1 heaping tablespoon of lemon zest at the end
• ~~~
• 1 tablespoon chopped fresh marjoram
• 1/2 cup whole blanched almonds or slivered almonds, toasted
• Chopped fresh cilantro (I used about 1/2 cup, maybe a bit more)

Description

This Tasty Beauty Is A North African, Tagine-inspired Classic Moroccan Stew. This Version Calls For Dark Meat Because It Stays Moist When Braised. If You Prefer White Meat, Reduce The Cooking Time By 15 Minutes. I Offer You The Original Recipe, But I Di

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