From the "What We're Cooking Now" article in issue 108, this is a really good way to make chicken. The only caution I would advise is that you should go lightly on the sauce application, because it is pink from the pomegranate juice. Pink juice + chicken = squeamish diners! The flavor is excellent though! I served my chicken on greens and it was really nice.
I am out of here for the next week, heading to Vieques and not cooking at all! I'll be back for Thanksgiving and the brined turkey recipe (my sister is cooperating and coming over to put the turkey in the brine for me). While I am gone, happy cooking to my fellow Cook the Issue friends!
