Blushing Pomegranate Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 11, 2013
The flavor was not bad but nothing special for us. I had to cover the dish and increase the cooking time to get the potatoes all the way cooked and everything was the same purplish/brownish/gray color and looked very unappitizing. Very different from the picture posted.
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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."
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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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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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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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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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Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007
This turns an awful shade of gray when baked and is not very special at all..Sorry
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Cooking Level: Expert

Living In: Biddeford, Maine, USA

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