One-pot chicken with rosemary & spinach

SERVES 2

This is a go-to supper for me when I want something substantial but I can’t be bothered with spending more than 20 minutes in the kitchen.

1 tbsp butter

2 tbsp olive oil

1 medium onion,

very thinly sliced

2 chicken breasts

10cm sprig fresh rosemary

2 tbsp pomegranate

molasses

¼ cup liquid

vegetable stock Pinch of salt and freshly

ground pepper, to taste

2 handfuls spinach

¼ cup pomegranate seeds

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.