Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken escabeche recipe

10 ratings

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.