6 skinless chicken thighs
30 grams (about 2 tablespoons) plain flour seasoned with sea salt and
small handful of fresh thyme, finely
sea salt and black pepper
2 garlic cloves, crushed
125 millilitres (½ cup) white wine
seeds from 1 pomegranate
2 handfuls of spinach, washed
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.
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.
Remove the chicken pieces from the pan and place in an ovenproof casserole dish.
Sprinkle with thyme, salt, pepper and garlic. Pour the wine over the chicken and drizzle with olive oil.
Roast, covered, for 25 minutes before adding the pomegranate seeds and cooking for 5 more minutes.
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.
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.
Serve with brown or black rice.