Reviewed: May 23, 2012

love it , is so tender . i only marinated the chicken for 2 hours because i dint have time but it was so flavorfull ill make it again

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Reviewer:

Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: Mar. 31, 2012

a little spicy for me and an odd texture.

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Reviewer:

AndreaGreen

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Reviewed: Mar. 1, 2012

The blend of spices worked so well together with the pomegranate juice. The little bite from the peppers and sweetness from the juice left for an amazing after taste. Served it with rice and broccoli. Only change I think I'll make is a little more juice so I have more to top it with and maybe save only 1/4 instead of 1/3 of the blend for the second part. Already made a blend of the dry herbs and put it aside for the next time I make it.

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Reviewer:

DDura

Reviewed: Feb. 21, 2012

This was good. I used thighs and just put all the spices (minus the herbs de provence which I didn't have) in the marinade at once. In the last 10min of baking I drizzled the reduced marinade over the chicken. served it over yellow rice.

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Reviewer:

melodee

Cooking Level: Intermediate

Reviewed: Feb. 10, 2012

It was okay, I thought that there was too much spices and I had already cut it down by a quarter. I will one day again try it until perfection.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: Dec. 12, 2011

This looks very good. I would rather not use legs if serving to company - maybe thighs but would definitely leave the skin on to prevent drying out. If it needs sweetening I think honey would be nice which would improve the glazing, too. Would rather not give a rating now but can't post without one.

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5 users found this review helpful

Reviewer:

subrosa

Reviewed: Dec. 9, 2011

Love love loved it! Thanks for sharing.

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5 users found this review helpful

Reviewer:

caity116

Reviewed: Dec. 5, 2011

I give this a word rating good, because it can be improved in my opinion by not limiting the chicken to legs, and by thickening the sauce with corn starch and garnishing with pom seeds sprinkled onto it. If doing so, using the extra juice would be good in the marinade but test for sweetness and tartness.

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18 users found this review helpful