3 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped2
2 Tbsp Hungarian sweet paprika, any other paprika will do
1 1/2 tsp celtic salt
2 tsps turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 teaspoon freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
12 chicken thighs, fat removed
12 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds and cilantro.