Chicken Escabeche with Jalapeños, Golden Raisins and Mint
Course: Main Course
Cuisine: Mediterranean, Spanish
Diet: Gluten Free, Low Lactose
Keyword: chicken escabeche
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 4people
Calories: 754kcal
This chicken escabeche has every flavor you want for a satisfying meal - tart, sweet, spicy, tangy, and fresh. It's an easy chicken thighs recipe that works for weeknight dinners or fancy dinner parties.
Put the raisins in a non-reactive heatproof bowl. Slice jalapeños, place them in the bowl with the raisins and set aside.
Season chicken with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
Place a large, wide, ovenproof skillet over medium heat. Toast the cumin seeds and coriander, just until fragrant and spices have bloomed, about 1 minute.
Add ⅓ cup olive oil and combine with spices. Stir in carrots, onion and garlic cloves, and cook until the onions are translucent, but not browned. 5 – 8 minutes.
Add the vinegar, water, and bay leaf and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
Wipe the skillet clean and place over medium heat, add 2 tablespoon olive oil. When oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time. Once skin is crispy, after about 8 minutes, flip over and cook an additional minute or so on the other side. Set chicken aside.
Return the vinegar mixture to the pan, stirring around and scraping up any bits of fond on the bottom of the pan. Nestle all of the chicken back into the pan, and place in the oven uncovered for about 15 minutes, until chicken is cooked through.
Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the mint on top and serve.
Notes
If you haven't tried sherry vinegar, I really recommend it for this recipe. It has a distinct flavor that lends itself well to the other bright and bold flavors in the dish. It really gives it the flavor of Spain. It's also great for making bistro-style salad dressings. Try it!
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