Red Currant-Glazed Chicken With Spinach

Red Currant–Glazed Chicken with Spinach
Christopher Baker
Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1/2
cup
red currant jelly
1⁄4 to 1⁄2
teaspoon
crushed red pepper
2 1/2
pounds
bone-in, skin-on chicken pieces
2
tablespoons
olive oil
kosher salt and black pepper
2
cloves garlic, thinly sliced
1/4
cup
golden raisins
1
10-ounce package fresh spinach, thick stems removed

Directions

  1. Heat oven to 425° F. In a small bowl, whisk together the jelly and red pepper.
  2. Place the chicken on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Roast until cooked through, 25 to 30 minutes, basting with the jelly mixture twice during the last 10 minutes of cooking.
  4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
  5. Add the garlic and raisins and cook, stirring frequently, until the garlic is golden, 2 to 3 minutes.
  6. Add the spinach and ¼ teaspoon each salt and black pepper and cook, tossing, until spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.
Kate Merker and Sara Quessenberry
September 2010

Nutritional Information

  • Per Serving
  • Calories 536
  • Fat 26 g
  • Sat Fat 6 g
  • Cholesterol 119 mg
  • Sodium 541 mg
  • Protein 40 g
  • Carbohydrate 38 g
  • Sugar 30 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 137 mg
What does this mean? See Nutrition 101.