Name: Chicken Escabèche
Yield: 4 servings
Ingredients: 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; ⅓ cup plus 2 Tbsp. olive oil; 1 medium onion, chopped; 1 medium carrot, peeled, chopped; 6 garlic cloves, smashed; 1 bay leaf; ⅔ cup sherry vinegar or red wine vinegar; Kosher salt, freshly ground pepper; 4 chicken legs, thighs and drumsticks separated, patted dry; 1 serrano chile, very thinly sliced; ½ cup golden raisins; ¾ cup mint leaves

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Alex Lau

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

Adapted from Bäco: Vivid Recipes From the Heart of Los Angeles by Josef Centeno and Betty Hallock, Chronicle Books (2017).

Recipe notes