I liked this concept but made a few adjustments right away. Unfortunately, I couldn't find pomegranite syrup, but I did get pure pomegranite juice, reduce it by 1/2 volume and add 1 T. sugar. I also used boneless skinless thighs because we prefer the dark meat. I liked the taste of this and serve it with both pearl barley and again with Jasmine rice. Unfortunately, cooking destroys the color of the pomegranite juice and the appearance is less appealing than I would like. I did sprinkle the dish once with Aleppo pepper to add a little kick. I will probably make again if I can find real syrup and take the other reviewer's advice to use less.
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I liked this concept but made a few adjustments right away. Unfortunately, I couldn't find...