Reviewed: Dec. 12, 2010

We followed the recipe verbatim. The potatoes turned gray. The flavor was unimpressing. Everyone ate their portion, but no one asked for seconds. I took a straw poll... this dish got a "thumbs down."

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sambeedoowey

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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Mark S.

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).

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Michael

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cyndi

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.

Was this review helpful? [ YES ]
15 users found this review helpful