Ingredients
6 skinless chicken thighs
30 grams (about 2 tablespoons) plain flour seasoned with sea salt and
black pepper
olive oil
small handful of fresh thyme, finely
chopped
sea salt and black pepper
2 garlic cloves, crushed
125 millilitres (½ cup) white wine
seeds from 1 pomegranate
2 handfuls of spinach, washed
Method
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Preheat the oven to 200°C (390°F). Place the chicken and seasoned flour in a large brown paper bag. Shake the bag to coat the chicken pieces thoroughly.
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Place a large frying pan over medium heat and pan-fry the chicken in a small amount of olive oil until lightly browned, turning once.
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Remove the chicken pieces from the pan and place in an ovenproof casserole dish.
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Sprinkle with thyme, salt, pepper and garlic. Pour the wine over the chicken and drizzle with olive oil.
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Roast, covered, for 25 minutes before adding the pomegranate seeds and cooking for 5 more minutes.
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When the chicken is cooked all the way through (the juices should run clear when the chicken is pierced with a skewer), remove from the oven.
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Add the spinach and replace the lid for a few minutes until the spinach wilts. There should be a sauce at the bottom of the pan to pour over the chicken.
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Serve with brown or black rice.
