Chicken Escabeche with Jalapeños, Golden Raisins, and Mint
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.
Total Time
46min
4.0
1 Rating
Author: Fine Foods Blog
Servings:
4
Ingredients
•
1/2
cup
Sun-Maid Raisins
•
6
Chicken Thighs
•
1
Tbsp
Cumin Seeds
•
1
tsp
Ground Coriander
•
1/3
cup
Olive Oil
•
1
Medium
Onion
, chopped
•
1
Carrot
, peeled, chopped
•
6
cloves
Garlic
, crushed
•
1
Bay Leaf
•
2/3
cup
Sherry Vinegar
or Red Wine Vinegar
•
1/2
cup
Water
•
1
Jalapeño Pepper
, thinly sliced
•
3/4
cup
Fresh Mint Leaves
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Put the Sun-Maid Raisins (1/2 cup) in a non-reactive heatproof bowl. Place the Jalapeño Pepper (1) in the bowl with the raisins, and set aside.
3.
Season Chicken Thighs (6) with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
4.
Place a large, wide skillet over medium heat. Toast the Cumin Seeds (1 Tbsp) and Ground Coriander (1 tsp), just until fragrant and spices have bloomed, about 1 minute.
5.
Add Olive Oil (1/3 cup) and combine with spices. Stir in Carrot (1), Onion (1), Garlic (6 cloves), and cook until the onions are translucent, but not browned. 5 – 8 minutes.
6.
Add the Sherry Vinegar (2/3 cup), Water (1/2 cup), Bay Leaf (1), and bring mixture to a boil. Reduce the heat and simmer about 1 minute.
7.
Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
8.
Wipe the skillet clean and place over medium heat, add 2 Tbsp of olive oil. When the oil is hot, place chicken skin side down. It’s best to work in batches of 3 – 4 pieces of chicken at a time. Cook until the skin is crispy, about 8 minutes.
9.
Once the skin is crispy, flip over and cook an additional minute or so on the other side. Set chicken aside.
10.
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.
11.
Remove from oven, allow the chicken to cool for about 15 minutes. Sprinkle the Fresh Mint Leaves (3/4 cup) on top and serve.
Author's 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!
Nutrition Per Serving
CALORIES
468
FAT
25.4 g
PROTEIN
35.1 g
CARBS
25.4 g
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