Chicken with Adzhika Rub and Narshrab (Pomegranate Sauce)

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Adzhika Rub (Hot Khmeli Sunneli):
  • 3 tablespoons sweet Hungarian paprika
  • 1/2 teaspoon arbol chile powder or cayenne
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground fenugreek
  • 1/4 teaspoon kosher salt
  • 1 to 2 tablespoons water
  • 1 (3 to 4 pound) chicken, cut into serving pieces
  • 1 pound Yukon Gold potatoes, cut in large chunks
  • 2 medium onions, quartered
  • 6 cloves garlic
  • Olive oil, for coating
  • 6 small zucchinis
  • 1/2 pound cremini mushrooms
  • Pomegranate Sauce, recipe follows
  • Narshrab (Pomegranate Sauce):
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 1/2 cup pomegranate molasses*
  • 1 small jalapeno chile, veins and seeds removed and minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped toasted hazelnuts
  • *Available in specialty markets
Directions
Adzhika Rub (Hot Khmeli Sunneli):
  • Preheat oven to 425 degrees F.

  • 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.

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


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