Chicken Escabeche
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 whole chicken (3 1/2 to 4 pounds), quartered
- Coarse salt and ground pepper
- 1 large red onion, sliced into 1/4-inch rounds
- 1/3 cup red- or white-wine vinegar
- 2 cups low-sodium chicken broth
- 1/2 cup dried currants or raisins
- 1/2 cup natural almonds, coarsely chopped and toasted
- 2 oranges, peel and pith removed, flesh cut into segments, juice squeezed from membranes and reserved
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