Red Currant-Glazed Chicken With Spinach

red-currant-glazed-chicken-spinach
Photo by Christopher Baker
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 536 calories
    • 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

Ingredients

  1. Check 1/2cup red currant jelly
  2. Check 1⁄4 to 1⁄2teaspoon crushed red pepper
  3. Check 2 1/2pounds bone-in, skin-on chicken pieces
  4. Check 2tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 2 cloves garlic, thinly sliced
  7. Check 1/4cup golden raisins
  8. Check 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.