Chicken Escabèche Tacos (Low FODMAP)

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large oven-proof skillet or saucepan, heat the oil over medium heat. Add the garlic and cook, turning occasionally, until golden brown on all sides and very fragrant, about 3 minutes. Remove the cloves and discard.

Step 3

Meanwhile, season the chicken generously with salt and sprinkle the cumin, coriander and allspice over the meat.

Step 4

Raise the heat to medium-high and add the chicken in a single layer, spice-side down. Cook until nicely browned on one side, about 4 minutes. Remove to a plate.

Step 5

Add the carrot and vinegar to the pan, scraping up any brown bits that may have formed on the bottom, followed immediately by the lime juice, honey, bay leaf, 1/2 cup water and 1/2 teaspoon salt. Bring to a simmer and reduce for 2 minutes.

Step 6

Remove from the heat and return the chicken to the pan, seared-side up. Scatter the jalapeno over the top.

Step 7

Transfer the pan to the oven and bake, uncovered, until chicken is fork tender, about 15 minutes. Let rest 10 minutes, then roughly chop or shred with a fork, top with mint, and serve alongside the tortillas, cabbage, mint or cilantro, radishes and lime wedges.