Escabeche: sweet and sour chicken casserole

A big hit of sweet and sour means it will be loved by everyone, even the fussy little ones.

Preparation time 15 mins Cooking time 25 mins Serves 4

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

2 Tbsp extra virgin olive oil 2 medium carrots, thickly sliced 1 red onion, diced

6 cloves garlic, minced

2 fresh bay leaves

1 chicken (about 1.5kg)

cut into 8 pieces

¾ cup sherry vinegar

2 Tbsp brown sugar Sea-salt flakes and freshly ground

black pepper, to season

1 cup golden raisins

½ bunch mint leaves, chopped 1 bunch parsley, leaves finely chopped Grilled flatbread, yoghurt

and olives, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Cook spices in a large non-stick frying pan over a medium heat for 1-2 mins or until aromatic. Add 1 Tbsp of the oil, carrot, onion, garlic and bay leaves. Cook for 3 mins, stirring, until just beginning to soften. Set aside.

STEP 2 Heat a heavy-based casserole dish over a medium heat. Add the remaining oil. Fry chicken pieces for 5 mins, turning several times, until browned. Add onion mixture, vinegar and sugar. Season generously and add raisins. Transfer to the oven and bake for 15 mins, uncovered, until chicken is cooked through. STEP 3 Stir through mint and parsley. Serve with flatbread, yoghurt and olives.

Sweet and sour chicken casserole