6 tablespoons Olive Oil
3 cups sliced Onions
6 large Garlic Cloves, minced
1 tablespoon Hungarian Sweet Paprika
1 ½ teaspoons coarse Salt
1 ½ teaspoon ground Coriander
1 ½ teaspoon Fennel Seeds, ground
1 teaspoon Black Pepper, freshly ground
1 teaspoon ground Cumin
1 teaspoon ground Ginger
28 oz Canned Diced Tomatoes, drained
1 cup Water
3 tablespoons fresh Lemon Juice
8 Chicken Thighs , with bones, skinned
8 Chicken Drumsticks, skinned
2 large Eggplant, peeled, cut into 1-inch cubes
½ cup silvered Almonds, toasted
Chopped fresh Cilantro
Heat 2 tablespoons olive oil in a heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.
Add paprika, salt, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.
Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to a boil.
Arrange all chicken in a single layer in a pot; spoon sauce over and bring to a 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°F. Brush a large rimmed baking sheet with olive oil. Spread eggplant out on the baking sheet, salt, and brush with remaining 4 tablespoons olive oil. Bake until soft and brown, stirring occasionally, about 25 minutes.
Stir eggplant 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.
Top with almonds and cilantro. Serve with couscous or boiled potatoes.