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