Jul 172018

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

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10 bone-in chicken thighs with skin on

For the Marinade:
2 inch piece of fresh ginger – grated
4-5 cloves of garlic chopped
½ cup of Italian parsley – chopped
Juice and zest of 2 limes
3 – 4 tbs. canola oil
½ tsp. salt
½ tsp. black pepper
1 tsp. ground cumin
1 tsp. sugar
½ tsp. cinnamon

For the Escarole Salad:
1 head escarole – cleaned and torn
1 red onion – sliced thin
½ can – pitted black olives
2 vine ripe tomatoes – sliced
Grated Romano or Parmesan cheese
Black pepper
Balsamic vinegar
Olive oil

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For the Chicken & Marinade:

Combine all of the above in a covered pot and refrigerate for at least one hour or up to overnight.

Heat a large cast iron frying pan with a tablespoon of olive oil. Add the chicken pieces, skin side down, cook about 2-3 minutes before lowering heat to medium. Cook until the skin is a beautiful golden. About 10-12 minutes.

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Preheat Oven 350 degrees:

Loosening the chicken with a spatula; flip the chicken to skin side up and transfer the pan to the oven to finish the cooking process. About another 12-15 minutes until the juices run clear.

Let chicken rest at least 5 minutes before serving.

For the Escarole Salad:

Plate the escarole in a large serving bowl; add the red onion, tomatoes and olives; grate the Romano cheese and season with salt and pepper. Drizzle the salad with olive oil and balsamic vinegar and toss.

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Top the salad with the chicken thighs and serve.


Source: http://www.foodista.com/recipe/84ZD6N5S/ginger-garlic-and-lime-chicken-thighs-with-escarole-salad