Tried a recipe for Pomegranite Chicken this weekend and was not bowled over. While the sauce of long cooked onions and walnuts was good; I didn't think that the flavor in any way penetrated the chicken breasts, and despite being braised for 40 minutes in the chicken broth/pomegranite juice, the meat was just not that tender. Also the flavor of Pomegranite was almost inperceptable. This recipe called for a cup of juice for one cut up chicken. I don't think I would use chicken with skin on again, because it added too much fat, which fortunately was easy to remove, as it seperated into a little pool...not the most attractive dish. The whole thing looked a little "gray" even though the pomegranite seed garnish helped.