• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.

• 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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