Escabeche Chicken
Escabeche Chicken



  • 3 tbsp olive oil
  • 8 chicken thighs
  • 1 chopped onion
  • 1 chopped celery stalk
  • 2 crushed garlic cloves
  • 1.5 tsp coriander seeds
  • ½ tsp smoked paprika
  • 80ml red wine vinegar
  • 350ml chicken stock
  • 50g sultanas
  • 1 tbsp capers
  • 5g each chopped parsley and mint
  • 30g toasted almonds, chopped
  • Preheat the oven to 200C. Heat the oil in a saucepan and fry the chicken to brown the skin, then cook for 2 mins on each side to brown all over. Remove from the pan and set aside. Tip the onion, garlic and celery into the pan and fry for 5 mins to soften, then add the coriander seeds and paprika and fry for 2 mins more. Stir in the vinegar, stock and sultanas and bring to a simmer.
  • Transfer everything - including the chicken pieces, skin-side up - to a casserole dish and roast uncovered in the oven for 20 mins. Once everything is cooked through, scatter with the herbs and almonds and serve with mashed potato.
45 mins
4 serving

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