Food & Wine
Roast chicken with pomegranate and spinach
This unusual combination from new cookbook The Adriatic Kitchen provides a surprising burst of flavour. It’s the perfect dish for people looking to mix up their midweek dinners.
Ingredients:
- 6 skinless chicken thighs
- 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
- 1/2 cup white wine
- Seeds from 1 pomegranate
- 2 handfuls of spinach
Method:
- Preheat the oven to 200°C. 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 five 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.
Recipe courtesy of The Adriatic Kitchen is available from www.exislepublishing.com.au and wherever good books are sold. Image credit: Tonia Hedley