May 06


Add South African raisins to your one-pot-chicken for a subtle sweetness!


  • 1tbsp vegetable oil
  • 4 chicken legs or 8 chicken thighs
  • 1 large red onion, sliced
  • 200ml South African dry white wine
  • 200ml chicken stock
  • 100g South African raisins
  • 1tbsp chopped fresh parsley2-3 thyme sprigs
  • 2-3tsp chicken gravy granules
  • 100ml double cream
  • 30g ground almonds
  • Chopped fresh parsley and toasted almonds, to garnish

  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 low heat for 1hour 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.