Chicken Escabèche
A flavorful Spanish-inspired dish featuring crispy chicken braised in a aromatic marinade of cumin, coriander, vinegar, and vegetables, finished with spicy chiles, sweet golden raisins and fresh mint.
Ingredients
- •1 tablespoon cumin seeds
- •1 tablespoon coriander seeds
- •⅓ cup olive oil
- •1 medium onion
- •1 medium carrot
- •6 cloves garlic
- •1 leaf bay leaf
- •⅔ cup sherry vinegar
- •4 legs chicken legs
- •1 whole serrano chile
- •½ cup golden raisins
- •¾ cup mint leaves
Cooking Instructions
- 1.
Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. 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. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
8 min
- 2.
Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. 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 chile and raisins over top.
15 min
- 3.
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). Let rest 10-15 minutes, then top with mint.
25 min