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Red Currant-Glazed Chicken With Spinach

Red Currant–Glazed Chicken with Spinach
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2010

Nutritional Information

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

Quick Tip

Red Currant–Glazed Chicken with Spinach
Swiss chard also works well in this easy side dish. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.