Chicken With Adzhika Rub And Narshrab (Pomegranate Sauce)

Recipe Ingredients

		Adzhika Rub (hot Khmeli Sunneli)
3 tablespoons	45ml	Sweet Hungarian paprika
1/2 teaspoon	2.5ml	Arbol chile powder
		= (or cayenne)
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground fenugreek
1/4 teaspoon	1.3ml	Kosher salt
1 tablespoon	15ml	Water - (to 2)
		Chicken and Vegetables
1		Chicken - (3 to 4 lbs) - cut serving pieces
1 lb	454g / 16oz	Yukon Gold potatoes - cut large chunks
2 lbs	908g / 32oz	Onions - quartered (medium)
6		Garlic cloves
		Olive oil - for coating
6		Zucchinis (small)
1/2 lb	227g / 8oz	Cremini mushrooms
		Pomegranate Sauce (narshrab)
2		Garlic cloves - minced
1 teaspoon	5ml	Olive oil
1/2 cup	118ml	Pomegranate molasses
		= (available in specialty markets)
1		Jalapeño chile - veins and seeds (small)
		Removed and minced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/4 cup	36g / 1.3oz	Chopped toasted hazelnuts

Recipe Instructions

Preheat oven to 425 degrees.

Mix all of the ingredients for the rub to form a thick paste. Rub into the chicken pieces. Roast in large pan for 15 minutes.

Toss potatoes, onions, and garlic in a little oil, add to pan and roast for 15 more minutes. Baste with pan juices and a little water, if dry.

Toss the mushrooms in oil and add to the roasting pan, cook for 10 more minutes. Baste again.

Toss the zucchini in some oil, add to the roasting pan, and let cook for 10 more minutes. Let chicken rest for 5 to 10 minutes before serving.

Serve with Pomegranate Sauce.

For the Pomegranate Sauce (Narshrab): Press garlic through a press. Mix with remaining ingredients.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B45) - from the TV FOOD NETWORK

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