
Chicken Escabèche
A delicious spanish dish. Gluten-free friendly. Dairy-free option.
Total Time
130 min
Serves
4
Rating
0.0 (0)
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/3 cup plus 2 Tbsp. olive oil
- 1 medium onion
- chopped
- 1 medium carrot
- peeled
- chopped
- 6 garlic cloves
- smashed
- 1 bay leaf
- 2/3 cup sherry vinegar or red wine vinegar
- 4 chicken legs
- thighs and drumsticks separated
- patted dry
- 1 serrano chile
- very thinly sliced
- 1/2 cup golden raisins
- 3/4 cup mint leaves
Instructions
- 1
Preheat oven to 400°F.
- 2
Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute.
- 3
Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes.
- 4
Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil.
- 5
Reduce heat and simmer 1 minute.
- 6
Remove marinade from heat; season with salt and pepper.
- 7
Season chicken generously all over with salt and pepper.
- 8
Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high.
- 9
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.
- 10
Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done).
- 11
Chicken will not yet be cooked through.
- 12
Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible.
- 13
Pour in marinade (meat should be mostly submerged, but you want the skin still exposed).
- 14
Scatter chile and raisins over top.
- 15
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 165°F).