Chicken escabeche recipe
Try something new with chicken thighs in this full-of-flavour recipe made with sherry vinegar, capers and sultanas. Serve with a hearty dollop of creamy mash or seasonal vegetables.
See method- Serves 4
- 20 mins to prepare and 45 mins to cook
- 728 calories / serving
Ingredients
- 3 tbsp olive oil
- 8 pieces chicken thighs and/or legs
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 1½ tsp coriander seeds
- ½ tsp sweet paprika
- 80ml sherry vinegar
- 350ml chicken stock
- 50g golden sultanas
- 1 tbsp capers
- 5g fresh parsley, roughly chopped
- 5g fresh mint, roughly chopped
- 30g toasted almonds, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 3020kJ 728.0kcal
- Fat
- 54g
- Saturates
- 14g
- Salt
- 1.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.3gProtein 48.1gFibre 1.3g
Method
- Preheat the oven to gas 6, 200˚C, fan 180˚C. Heat the oil in a large saucepan and fry the chicken to brown the skin. Cook each side for about 2 mins until golden brown and crispy. Remove from the pan and set aside.
- In the same pan, fry the onion, celery and garlic for 5 mins until just softened and translucent and the garlic is fragrant but not browned. Add the coriander seeds and paprika and fry for another 2 mins.
- Stir in the sherry vinegar and stock, bring to a gentle simmer, then stir in the sultanas and capers.
- Transfer to a casserole dish, then add in the chicken pieces, skin side up to roast in the oven, uncovered, for 15-20 mins until simmering and the chicken is cooked through. Serve with the herbs and almonds scattered over.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home
