Recipe: Sweet & Tangy Chicken Escebeche

Recipe: Sweet & Tangy Chicken Escebeche

Growing up, my mom used to make this incredible chicken dish with wild rice, cream of mushroom soup and Parmesan crusted chicken. I rarely go back for seconds, but I always did with this meal. So good!

Recently, I was looking for a chicken dish, but one that was a little lighter. I have actually been wanting to prepare this from Bon Appetit ever since I saw it published in the September edition. I recently made it on a cold snowy evening, and it was one of the best chicken dishes I have made (my mom’s is better though).

The tangy and sweet combination is absolutely irresistible. This dish is certainly the main event, but having a salad or rice to accompany it is certainly a nice touch. I’m sure it would work for leftovers, but there weren’t any. 🙂

Prep: 15 minutes | Total: 1 hour | Serves: 2-4


  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ⅓ cup plus 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, peeled, chopped
  • 6 garlic cloves, smashed
  • 1 bay leaf
  • ⅔ cup sherry vinegar or red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 chicken legs, thighs and drumsticks separated, patted dry
  • 1 serrano chile, very thinly sliced
  • ¾ cup mint leaves


  • Preheat oven to 400°. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add ⅓ 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 ½ cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.

  • 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.

  • 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°). Let rest 10–15 minutes, then top with mint.

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