Chicken Escabèche

Ingredients for Chicken Escabèche

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 1/3 cup plus 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 medium carrot, peeled, chopped

• 6 garlic cloves, smashed

• 1 bay leaf

• 160ml sherry vinegar or red wine vinegar

• 4 chicken legs, thighs and drumsticks separated, patted dry

• 1 serrano chilli, very thinly sliced

• 1/2 cup golden raisins

• 3/4 cup mint leaves

How to make Chicken Escabèche

Preheat oven to 204°C. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 80ml oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any colour, about 5 minutes. Add bay leaf, vinegar, and 120ml water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.

Season chicken generously all over with salt and pepper. Heat remaining 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chilli and raisins over top.

Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 74°C). Let rest 10–15 minutes, then top with mint.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.