Peri Peri Chicken with Raisins
Elevate your dinner game with this irresistible Peri Peri Chicken with Raisins recipe, a perfect fusion of bold, spicy flavors and sweet undertones. Juicy chicken legs are marinated in a zesty homemade blend of smoked paprika, cayenne, and fresh lemon juice, then roasted to perfection alongside tender onions, red bell peppers, and plump raisins. The unexpected addition of raisins adds a delightful sweetness that balances the fiery heat of the Peri Peri spices, while a splash of chicken stock keeps everything moist and flavorful. With only 20 minutes of prep time and a fragrant oven finish, this dish is as easy as it is impressive. Garnish with fresh parsley and serve this vibrant, one-skillet wonder with a side of warm bread or steamed rice for an unforgettable meal that’s sure to wow your taste buds! Perfect for family dinners or entertaining guests, this recipe is a must-try for lovers of bold, global flavors.
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Recipe Information
Ingredients
- 6 pieces chicken legs (drumsticks and thighs)
- 4 pieces garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon red chili flakes
- 0.5 cup raisins
- 1 medium onion, thinly sliced
- 1 large red bell pepper, sliced
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the minced garlic, smoked paprika, cayenne pepper, dried oregano, lemon juice, 3 tablespoons of olive oil, salt, black pepper, and red chili flakes to form the Peri Peri marinade.
Add the chicken legs to the bowl, tossing thoroughly to coat them in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight for best flavor.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and red bell pepper, sautéing for 3-4 minutes until softened.
Push the onions and peppers to the sides of the skillet and place the marinated chicken legs in the center. Sear the chicken for 2-3 minutes on each side until browned.
Sprinkle the raisins over the vegetables, then pour the chicken stock into the skillet.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Once done, remove the skillet from the oven and let it rest for 5 minutes.
Garnish the chicken with chopped parsley and serve hot alongside the onions, peppers, and raisins for a burst of flavor.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 17.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
