Prepare all the vegetables – cut onion into thick wedges. Cut the celery into large chunks, de-seed the pomegranate.
Toss the chicken pieces in the oil, honey, brown sugar and balsamic and coat well.
Transfer to a warmed oven roasting dish to which the onions and garlic have been added and cooking in the oven for 5 minutes with 1 dsp olive oil.
Add the chicken pieces and marinade and toss well to coat before returning to the oven, covered, for 25-35 minutes depending upon the size of the chicken pieces.
Next add the celery, tomato paste, stock and return to the oven with seasoning and a handful of coriander leaves. Cook for 25-30 minutes then add the pomegranate seeds, adjust seasoning and finally a handful of fresh spinach leaves. Season and serve.