Moroccan Chicken with Tomatoes, Chickpeas and Mint Recipe

• 1 tablespoon olive oil
• 3 cups onion, thinly sliced
• 6 large garlic cloves, minced
• 1 tablespoon peeled ginger, minced
• 1 tablespoon Hungarian sweet paprika
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds, ground
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• 1 cup water
• 2 cups diced tomatoes drained (28 ounce can)
• 2 cups canned garbanzo (chickpeas) beans, drained (two 15-ounce cans)
• 1/2 cup fresh cilantro stems, chopped
• 3 preserved lemons, thinly sliced (available at specialty markets)
• 2 tablespoons fresh lemon juice
• 8 chicken thighs with bones, skin removed
• 8 chicken drumsticks, skin removed
• ¼ cup chopped mint

Directions