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.
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 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.
step 3
Season Chicken Thighs (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 Tbsp) and Ground Coriander (1 tsp), 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 cloves), 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.
