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.

Better Homes and Gardens (Australia) - - Food In A Flash -

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

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