Pomegranate Vinegar: A bit of acid (such as vinegar or lemon juice) really brightens up a slow-cooked dish like this. Add the vinegar 1 tablespoon at a time, since the total amount you use will depend on the particular brand’s level of sweet/tart flavor; I ended up using 4 tablespoons of a good-quality pomegranate vinegar. Pomegranate vinegar can be purchased at gourmet or specialty food stores; if you can't find it, you can look for another mildly sweet, fruity vinegar to substitute. A good quality red wine vinegar will also work well in this dish.
Vegan Option: Omit the smoked turkey and increase the smoked paprika to 2 teaspoons. Use vegetable stock instead of chicken.
Serving Suggestion: We like to eat this dish with a kind of Middle Eastern flatbread called Taboon; it’s quite similar to Indian
Naan, so this makes a good substitute if you can’t find Taboon.