Chicken with Raspberries

Chicken Wings Smothered in Raspberry Marinade

Succulent and tasty Chicken with Raspberries.  It takes only a few minutes to make the marinade, yet it tastes and looks as if you spent hours slaving over the stove.

This dish is perfect for feeding a crowd: it can be prepared in advance and you can cook several baking sheets at the same time.

Granted this dish is not light on the sugar – because of the amount of jam this recipe asks for I would suggest using a good jam with no extra added sugar.


(from the blog “the Greedy Gourmet”)
Serves 4-6 as a main meal

375ml (1½ cups) seedless (no sugar added) raspberry jam (didn’t find any; so I passed regular jam through a sieve)
80ml (1/3 cup) balsamic vinegar
45ml (3 tbsp) soy sauce
a generous amount of chili flakes
1 – 1,5 kg chicken knuckles (NL: kluiven) or drumsticks (about 8-10)
fresh raspberries
(optional fresh mint for decoration)



  1. Preheat the oven to 140C/285F.
  2. In a small saucepan, combine the jam, vinegar, soy sauce and pepper over medium heat. Stir until smooth. (Optional: marinate the chicken over night.)
  3. Cover a large baking dish with greaseproof paper.
  4. Place chicken and marinade in oven dish.
  5. Bake for 20 (knuckles) – 30 (drumsticks) minutes.
  6. Turn the chicken pieces. Increase the temperature to 180C/350F.
  7. Bake for an additional 20 minutes. Check the chicken regularly and turn if it dries too much.
  8. Let the chicken rest before serving.
  9. Decorate with raspberries and mint.


Serve with

Other pink foods for a baby shower (recipes will be posted over the next few days):


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