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.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.