preheat your heavy cast iron pan to medium high temperature
add 3 tbsp of olive oil
4 chicken breast with the skin on
place the chicken breast skin side down in the pan just for browning
flip them all and let them brown a little bit on the backside as well
remove the chicken from the pan and turn down the temperature a little bit
add a tad more olive oil
add the minced garlic and let it cook for 20-30 seconds
deglaze with the fortified wine
let the alcohol evaporate
add ½ L of chicken homemade stock
add 400 ml of coconut milk
let it come up to a simmer
add 1 tbsp of dried thyme
add 1 tsp of chili powder
mix it in
add freshly cracked black pepper
add 100 g of grated parmesan
add the juice of 2 limes
add 2 onions cut into batons
½ tbsp of soy sauce
add 200 g of baby spinach well rinsed
add a pinch of salt
add a knob of butter
add 200 g cherry tomatoes cut in half
nestle in the chicken breasts
place the pan in the oven middle rack 180 ℃- 356 ℉ for 30 minutes or until the chicken breasts internal temperature is 68 ℃- 154 ℉
take it out of the oven and let it rest for 10 minutes
ready to serve