Reviewed: Nov. 2, 2008

We really liked this, but we just made it with chicken breasts, not the whole chicken. The sauce is tart, which we liked, but if I made it for company, I'd definitely use less vinegar.

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Reviewer:

Mark S.

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Reviewed: Oct. 19, 2008

In response to BIDPOOL: I've had the same thing happen to me when making a pomegranate-based butter sauce. The trick is to use a non-reactive saucepan (i.e. stainless steel).

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Reviewer:

Michael

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Reviewed: Dec. 17, 2007

The best part were the sweet potatos and they weren't even cooked all the way through. The chicken was virtually tasteless.

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Reviewer:

Cyndi

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Reviewed: Dec. 13, 2007

The sweet potato tasted really delicious but the chicken was a little disappointing. Next time I'll use less vinegar and I'll use grape juice in stead of the very expensive pomegranate juice - I'm sure you wouldn't taste the difference. Also, I didn't read the recipe properly and cut the sweet potato into fairly small chunks but it was just right; any larger and it would have been undercooked. Unlike the previous reviewer my chicken browned nicely (skin side up, above liquid) and the dish looked lovely with the green onion and pomegranate seeds over.

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