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Chicken escabeche recipe

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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

Each serving contains

Energy
3020kj
728kcal 36%
Fat
54g 77%
Saturates
14g 71%
Sugars
12g 13%
Salt
1.8g 30%

of the reference intake
Carbohydrate 13.3g Protein 48.1g Fibre 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.

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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.