Ginger And Lime Chicken Thighs With Escarole Salad Food

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad Recipe - (4.7/5) image

Provided by ladygourmet

Number Of Ingredients 22

For the Marinade:
10 bone-in chicken thighs with skin on
2 inch piece of fresh ginger - grated
4-5 cloves of garlic chopped
1/2 cup of Italian parsley - chopped
Juice and zest of 2 limes
3 - 4 tbs. canola oil
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 tsp. sugar
1/2 tsp. cinnamon
For the Escarole Salad:
1 head escarole - cleaned and torn
1 red onion - sliced thin
1/2 can - pitted black olives
2 vine ripe tomatoes - sliced
Grated Romano or Parmesan cheese
Salt
Black pepper
Balsamic vinegar
Olive oil

Steps:

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. 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. Top the salad with the chicken thighs and serve.