Danielle McCarthy
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:

Method:

  1. 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.
  2. 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.
  3. Remove the chicken pieces from the pan and place in an ovenproof casserole dish.
  4. Sprinkle with thyme, salt, pepper and garlic.
  5. Pour the wine over the chicken and drizzle with olive oil.
  6. Roast, covered, for 25 minutes before adding the pomegranate seeds and cooking for five more minutes.
  7. 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.
  8. 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.
  9. 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

Tags:
recipe, chicken, spinach, pomegranate, roast