Currant-Glazed Chicken With Spinach

Currant-Glazed Chicken With Spinach

1/3 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

Heat oven to 425° F. In a small bowl, whisk together the jelly and red pepper.

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.
Roast until cooked through, 25 to 30 minutes, basting with the jelly mixture twice during the last 10 minutes of cooking.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
Add the garlic and raisins and cook, stirring frequently, until the garlic is golden, 2 to 3 minutes.
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.
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By | 2017-06-10T11:22:09+00:00 November 14th, 2014|Recipes|1 Comment

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

One Comment

  1. Shan February 2, 2012 at 4:54 PM - Reply

    PLEASE Don’t stop posting recipes! I love that yours are healthy and good! I have tried a few sites with healthy recipes and the food is honestly bland and need a lot of doctoring up. Keep it up! I honestly have a lot of your recipes saved.

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