July 2, 2011
Everyday Food Chicken Escabeche
As I've stated numerous times before, chicken is a huge hit in my house. If I want to guarantee that my two kids will eat a dish, it must include chicken. Since I make chicken at least once a week, oftentimes more, I get bored of the same basic recipes and preparation methods fairly quickly. I am always happy when I discover a new chicken dish that I haven't prepared before, such as the chicken escabeche recipe from the May issue of Everyday Food magazine.
The ingredients used in this recipe are all basic, and were easily found at my local grocery store. I used raisins, instead of currants and bought an already cut-up chicken (I'm still working on my butchering and knife sharpening skills). For me the longest part of the preparation for this recipe came from the removal of the peel and pith of the oranges. My oranges weren't the best and freshest and were therefore hard to work with. Someone more seasoned at this skill would probably take far less time. The total time this recipe took was about 45 minutes, with approximately 30 minutes of active time.
Apart from the preparations of the oranges this recipe was very easy to prepare. It was well received by my family and my two boys ate it happily. I used the leftover the next day in chicken salad and it was delicious. Great recipe and the leftovers work great incorporated into another meal for lunch the next day.
For the recipe go to Everyday Food Chicken Escabeche .