Recipe courtesy of Wayne Harley Brachman
Recipe courtesy of Wayne Harley Brachman
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Melting Pot
Chicken with Adzhika Rub and Narshrab (Pomegranate Sauce)
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
- Yield: 4 to 6 servings
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
Directions
- 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.
Cook’s Note
*Available in specialty markets.
