Escabeche is a popular Spanish dish where the protein is cooked in an acidic (usually vinegar) sauce, for a delightfully tangy result! This introduction to escabeche features Joyce Farms boneless skinless chicken thighs and local eggplant, cooked with chopped onions, carrots, and garlic in a tangy vinegar and olive oil sauce. Add minced habanero (optional) for some citrucy heat, and top it all of with raisins and fresh mint for a bit of sweetness and freshness. This is a unique, but delicious plate, that is fun and easy to put together any night of the week!

Prep Time: 15 mins
Cook Time: 20 mins
Serves 2-3

Kit Includes:
Boneless Skinless Chicken Thighs (1 lb.)
Eggplant, local (1 ct.)
Habanero Pepper, local (1 ct.)
Onion (1 ct.)
Carrot (1 ct.)
Fresh mint (1/4 cup)
Raisins
Cumin seeds

You Provide:
Olive Oil (1/3 cup)
Red Wine Vinegar (1/2 cup)
Bay Leaf (1 ct.)
Garlic (4 cloves)
Salt & Pepper



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