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Succulent Chicken and South African Raisin Supper

A community recipe by

Not tested or verified by

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South African raisins add a subtle sweetness to this easy chicken dish.


Serves: 4

  • 1 tablespoon vegetable oil
  • 4 chicken legs or 8 chicken thighs
  • 1 large red onion (sliced)
  • 200 millilitres dry white wine
  • 200 millilitres chicken stock
  • 100 grams raisins
  • 1 tablespoon fresh parsley (chopped)
  • 2 sprigs thyme
  • 2 gravy granules
  • 100 millilitres double cream
  • 30 grams ground almonds
  • fresh parsley to garnish
  • almonds toasted, to garnish


Succulent Chicken and South African Raisin Supper is a community recipe submitted by RaisinsSouthAfrica and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Heat the vegetable oil in a flameproof casserole dish and add the chicken legs or thighs. Cook for 4-5 minutes, turning occasionally until browned on both sides (this is important for a good flavour).
  2. Add the onion and cook for 2 minutes, then pour in the white wine and stock. Add the South African raisins, chopped parsley and thyme sprigs. Cover and cook on the hob over a low heat for 1 hour 15 minutes, or cook in the oven for the same time (preheated to 190°C, Fan Oven 170°C, Gas Mark 5).
  3. Just before serving, stir in the chicken gravy granules to thicken, then add the double cream and ground almonds – reheating gently for a few moments. Serve, garnished with chopped parsley and toasted almonds.

Cook’s tip: Serve with baked potatoes (cooked in the oven for 1 hour 15 minutes) or with creamy mash.

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