Chicken Escabèche
Chicken cooked then marinated in a vegetable, vinegar and raisin broth with rice and herbs
Informations supplémentaires
30 min.
|
773 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Thinly slice the bell pepper, onion and garlic. Cut the carrot into very small pieces. Chop the herbs.
2. Cook the rice
Bring a pot with 1.5 2P | 2 3P cups of water and 0.5 2P | 0.5 3P broth cube to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. Mix with a drizzle of oil, salt and pepper.
3. Make the marinade
Heat a drizzle of oil in an ovenproof pan over medium high heat. Cook the spices and raisins for 1-2 minutes. Add the bell pepper, onion, carrot and 1 tbsp. of sugar and cook 5-6 minutes over medium heat. Add salt and pepper. Add the garlic and cook for 2 minutes. Add 3/4 2P | 1 3P cup of water, the rest of the broth cube and 1/4 2P | 1/3 3P cup of cider or wine vinegar. Bring to a boil and cook for 2 minutes. Put everything in a bowl.
4. Cook the chicken
Pat the chicken dry. Add salt and pepper. Cook in the pan for 5-7 minutes per side over medium heat.
5. Finish in the oven
Return the marinade to the pan with the chicken. Bake everything in the oven for 8-10 minutes.
6. Plate your dish
Serve the chicken with the rice. Garnish with the fresh herbs. Bon appétit!
360gChicken Thighs
140gBasmati Rice
0.5unitRed Onion(s)
1unitOrganic Nantes carrot (s)
1unitPepper(s)
15mlDried Raisins Corinthe
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
1unitOregano, mint
10mlSpice Mix(coriander powder,cumin seeds)
What you need
ovenproof pan, pot, bowl
773 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
16g
25%
cholesterol
355mg
118%
fiber
4g
16%
protein
80g
saturated
4g
20%
sodium
386mg
16%
sugar
9g
trans
0g