I made this for dinner last night, and unfortunately my husband and I didn't like it at all. It just tasted like pomegranate and walnuts to me, ki...

I have never made this recipe, but I do love Fesenjan. However I can't imagine it as a sauce for chicken, It would be too aggressive for chicken's mild flavor. I've always had duck fesenjan.

i don't have a recipe, but my fav dish to order at a defunct restaurant was the lamb in pomegranate/walnut sauce. it was so good and it seemed to have had some dairy in it too....yogurt or sour cream. there wasn't a huge amount of sauce served with the rice but it was just tremendous. i don't recall it being overly heavy in one taste or another.

You guys may just not like this flavor combo.
If so, go with Liz D advice to separate the leftover chicken and sauce.
If you want to amp up the sauce, consider adding garlic, lemon or orange juice, parsley or fresh coriander, sumac when reheating.

I would take out the chicken and rinse it off, and use the meat in something else: a casserole, chicken salad, or some other saucy thing like a curry or something where the previous flavors wouldn't be as apparent?...maybe some of the sauce could be added to flavor a pot of grains where the flavor wouldn't be as strong? Or use some of the sauce as part of a salad that uses walnuts in the dressing, like a Georgian kidney bean salad, I think the flavor profiles might be similar?