Comments on: Pomegranate Glazed Chicken With Mastiha-scented Couscous

By: A Canadian Foodie

A Canadian Foodie — Tue, 09 Mar 2010 05:03:33 +0000

Hi!
What is ground Mastiha and where would I find it. The dish looks fantastic. What region of Greece is it from? Anything with pomegranate has me hooked… and once I know more about the ground Mastiha I can call around and try to find it.
Warmly,
Valerie

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 09 Mar 2010 03:44:26 +0000

You’re a patient man, juicing pomegranates. The color of that glaze is amazing though, much brighter than when I’ve used the bottled stuff.

By: Bren

Bren — Tue, 09 Mar 2010 03:20:12 +0000

Yes love, improve her “perfect” recipe. There’s always room for uniqueness! I made a raspberry pom glazed seared fish this weekend for my sis. She loved the taste, but couldn’t get over the pink color! Ha. She said she had to close her eyes to eat it! LOL! Nice looking chicken! And the couscous, well, I love anything grainy, so I’ll take a bite out of that, too!

By: Aimee

Aimee — Tue, 09 Mar 2010 02:08:34 +0000

Nice to see you use bone-in chicken; it will stay much more moist that way. I’m puckering just thinking about those pomegranates. Lovely use of the fruit!

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Mon, 08 Mar 2010 22:53:23 +0000

Great minds think alike. I’m about to make a dish with some reduced pomegranate juice myself tonight. Hope mine looks as good as this.