Heat 2T. oil in large wide heavy pot over medium heat.

Add onion and garlic. Cover and cook until soft.Add paprika, salt, turmeric, coriander,fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, water, and 3T. lemon juice; bring to boil. Add chicken in single layer in pot;spoon some sauce over. Reduce heat to medium low, cover, simmer until chicken is tender, about 20 minutes longer.

preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. place cggplant and remaining olive oil in large bowl, toss to coat. spread on 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 to taste with salt, pepper, and more lemon juice, if desired.

Transfer chicken to serving platter, pour sauce over, sprinkle with almonds and cilantro. Serve.