Chicken with Adzhika Rub and Narshrab (Pomegranate Sauce)

Recipe courtesy Wayne Harley Brachman
TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

ADZHIKA RUB (HOT KHMELI SUNNELI):
  • 1/2 teaspoon ground fenugreek
  • 1/4 teaspoon kosher salt
  • 1 to 2 tablespoons water
  • Pomegranate Sauce, recipe follows
    NARSHRAB (POMEGRANATE SAUCE):
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped toasted hazelnuts
    • *Available in specialty markets
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    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.
    Press garlic through a press. Mix with remaining ingredients.

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