Name: Chicken Escabeche
Ingredients: 6 Inglewood Organic Chicken Drumsticks; 2 tbsp olive oil; 1 onion (finely diced); 1 carrot (fined diced); 6 cloves garlic (minced); 2 tsp cumin (ground); 2 tsp coriander (ground); 1 bay leaf; 2/3 cup red wine vinegar; 1 red chilli (thinly sliced); ¼ cup sultanas; ¼ cup mint leaves

Chicken Escabeche

Print Recipe

Author The Whimsical Wife

Ingredients

6 Inglewood Organic Chicken Drumsticks
2 tbsp olive oil
1 onion finely diced
1 carrot fined diced
6 cloves garlic minced
2 tsp cumin ground
2 tsp coriander ground
1 bay leaf
2/3 cup red wine vinegar
1 red chilli thinly sliced
¼ cup sultanas
¼ cup mint leaves

Instructions

Preheat oven to 180 degrees Celsius.
In a large dutch oven add 1 tbsp of oil and heat to medium heat and place the drumsticks in to brown all over. Remove and set aside.
Add the onion, carrot, garlic and oil into the same pan and sauté over a medium heat. Stirring occasionally until onion is translucent.
Add cumin and coriander and cook for 1-2 minutes until fragrant.
Add bay leaf, vinegar, ½ cup water and bring to a boil. Add the drumsticks into the pan nestling into the base evenly.
Scatter the chilli and sultanas and place into the oven, uncovered until the chicken is cooked through. About 20 minutes.
Remove from the oven and top with mint. Serve immediately with rice or vegetables.