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 |
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 |