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RECIPE
13 INGREDIENTS11 STEPS46MIN

Chicken Escabeche with Jalapeños, Golden Raisins, and Mint

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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.
46MIN
Total Time

Fine Foods Blog

Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
6
1 Tbsp
Cumin Seeds
1 tsp
Ground Coriander
1/3 cup
plus 2 Tbsp
1
Medium  Onion , chopped
1
Carrot , peeled, chopped
6 cloves
Garlic , crushed
2/3 cup
Sherry Vinegar
or Red Wine Vinegar
1/2 cup
Water
1
Jalapeño Pepper , thinly sliced
1/2 cup
Golden Raisins

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Nutrition Per Serving

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CALORIES
484
FAT
26.1 g
PROTEIN
35.6 g
CARBS
27.9 g

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!

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Put the Jalapeño Pepper (1) in a non-reactive heatproof bowl. Place the Golden Raisins (1/2 cup) in the bowl with the raisins, and set aside.
Step 3
Season Chicken Thigh (6) with salt and pepper on both sides and under the skin. Pat skin dry and set aside.
Step 4
Place a large, wide skillet over medium heat. Toast the Cumin Seeds (1 tablespoon) and Ground Coriander (1 teaspoon), just until fragrant and spices have bloomed, about 1 minute.
Step 5
Add Olive Oil (1/3 cup) and combine with spices. Stir in Carrot (1), Onion (1), Garlic (6 clove), and cook until the onions are translucent, but not browned. 5 – 8 minutes.
Step 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.
Step 7
Remove bay leaf and pour the mixture into the bowl with the jalapeños and raisins. Stir to combine.
Step 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.
Step 9
Once the skin is crispy, flip over and cook an additional minute or so on the other side. Set chicken aside.
Step 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.
Step 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.

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Nutrition Per Serving
Calories
484
% Daily Value*
Fat
26.1 g
33%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
166.7 mg
56%
Carbohydrates
27.9 g
10%
Fiber
2.2 g
8%
Sugars
14.6 g
--
Protein
35.6 g
71%
Sodium
177.3 mg
8%
Vitamin D
--
--
Calcium
92.8 mg
7%
Iron
3.2 mg
18%
Potassium
323.1 mg
7%
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