Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Ingredients: Lemon Garlic Marinated Chicken and Roasted Eggplant; 6 tablespoons olive oil, divided; 5 cloves of garlic, halved and slightly crushed; 1 lemon-zest the outside and juice the inside; 4-6 chicken breasts; 1 medium/large eggplant, unpeeled, cut into 1 inch cubes; salt and pepper to taste; The Stew; 3 tablespoons olive oil (might need more if the pot starts looking dry); 3 cups sliced onions (2 medium onions); 1 red bell pepper, sliced in long strips; 4 large garlic cloves, minced; 2 tablespoons Hungarian sweet paprika; 2.5 teaspoons coarse kosher salt; 2 teaspoons turmeric; 2 teaspoons ground coriander; 2 teaspoons fennel seeds, ground; 2 teaspoons freshly ground black pepper; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1/4 teaspoon cayenne pepper (or more if you like it spicy); 1 teaspoon cinnamon; 2 cups canned diced tomatoes, un-drained (from 28-ounce can); 1 cup chicken stock; 3 tablespoons (or more) fresh lemon juice (add lemon zest too if you want but the chicken should be pretty lemony from the marinade); 1 to 1.5 cups green olives (use plain/pitted green olives. Do NOT use green olives with pimento…they can be to vinegary); 1 tablespoon chopped fresh marjoram (you can used dry marjoram instead); 1/2 cup whole blanched almonds or slivered almonds, toasted; chopped fresh cilantro