Moroccan Chicken with Eggplant, Tomatoes, and Almonds

INGREDIENTS

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