- 1 T cumin seeds
- 1 T coriander seeds
- 1/3 c plus 2 T olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 6 garlic cloves, smashed
- 1 bay leaf
- 2/3 c Pommery Sherry Vinegar (Pommery Red Wine Vinegar may also be used)
- 4 chicken legs, thighs and drumsticks separated, patted dry
- 1 serrano chile, very thinly sliced
1/2 c golden raisins
- 3/4 c mint leaves
- Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium sauce pan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
- Season chicken generously all over with salt and pepper. Heat remaining 2 tablespoons oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches if necessary, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8-12 minutes. Turn pieces over ans cook on the other side 1 minute (if working in batches, transfer pieces to a plate as they’re done). Chicken will not be cooked through. Return chicken to pot, arranging the skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin to be exposed). Scatter sliced chile and raisins over top.
- Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10-15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10-15 minutes, then top with mint and serve.
Recipe from Epicurious