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Recipe

One-pot chicken with rosemary, spinach and pomegranate

Nici Wickes shares her go-to one-pot chicken recipe that she makes when she wants something substantial but can’t be bothered with spending more than 20 minutes in the kitchen. It makes dinner time almost too easy!

By Nici Wickes
  • 30 mins cooking
  • Serves 2
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Ingredients

  • 1 tablespoon butter
  • 2 tablespoon olive oil
  • 1 medium onion, very thinly sliced
  • 2 chicken breasts
  • 10 centimetre sprig fresh rosemary
  • 2 tablespoon pomegranate molasses
  • 1/4 cup liquid vegetable stock
  • pinch of salt and freshly ground pepper, to taste
  • 2 handfuls spinach
  • 1/4 cup pomegranate seeds

Method

  • 1
    Melt the butter and 1 tablespoon oil in a medium saucepan. Sauté the onion until softened, then remove.
  • 2
    Heat the remaining oil in the saucepan. Separate the chicken tenderloins from the breasts, then add in all the pieces. Cook until lightly golden, then turn. Return onion to the pan along with the rosemary, pomegranate molasses, stock and seasonings. Cover and simmer for 10 minutes. Remove cover, then add the spinach on top and simmer for 10 minutes more. The spinach should be wilted, the sauce reduced and the chicken cooked through.
  • 3
    To serve, place the chicken over the spinach, with pan juices drizzled over. Sprinkle pomegranate seeds over to finish.

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