Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Name: Ginger-Garlic and Lime Chicken Thighs with Escarole Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 10 pieces Chicken Thigh (10 bone-in skin-on chicken thighs); 2 pieces Ginger (2 inch piece of fresh ginger – grated); 4 cloves Garlic (4-5 cloves of garlic chopped); ½ cup Flat Leaf Parsley (½ cup of Italian parsley – chopped); 2 pieces Lime (2 limes); 3 tbsp Canola Oil (3 - 4 Tbs. canola oil); ½ tsp Fine salt (½ tsp. salt); ½ tsp Black Peppercorns (½ tsp. black pepper); 1 tsp Cumin Powder (1 tsp. ground cumin); 1 tsp Granulated Sugar (1 tsp. sugar); ½ tsp Cinnamon (½ tsp. cinnamon); 1 head Escarole (1 head escarole); 1 piece Red Onion (1 red onion – sliced thin); ½ can Black Olives (½ can pitted black olives); 2 pieces Vine Ripened Tomatoes (2 vine ripe tomatoes – sliced); 0 pieces Parmesan Cheese (Grated Romano or Parmesan cheese); 0 pieces Table Salt (Salt); 0 pieces Black Pepper (Black pepper); 0 pieces Balsamic Vinegar of Modena (Balsamic vinegar); 0 pieces Olive Oil (Olive oil)

60 minItalian

Servings6

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Gluten Free

Ingredients

For 6 servings

Chicken Thigh10 pieces · 10 bone-in skin-on chicken thighs
Ginger2 pieces · 2 inch piece of fresh ginger – grated
Garlic4 cloves · 4-5 cloves of garlic chopped
Flat Leaf Parsley½ cup · ½ cup of Italian parsley – chopped
Lime2 pieces · 2 limes
Canola Oil3 tbsp · 3 - 4 Tbs. canola oil
Fine salt½ tsp · ½ tsp. salt
Black Peppercorns½ tsp · ½ tsp. black pepper
Cumin Powder1 tsp · 1 tsp. ground cumin
Granulated Sugar1 tsp · 1 tsp. sugar
Cinnamon½ tsp · ½ tsp. cinnamon
Escarole1 head · 1 head escarole
Red Onion1 piece · 1 red onion – sliced thin
Black Olives½ can · ½ can pitted black olives
Vine Ripened Tomatoes2 pieces · 2 vine ripe tomatoes – sliced
Parmesan Cheese0 pieces · Grated Romano or Parmesan cheese
Table Salt0 pieces · Salt
Black Pepper0 pieces · Black pepper
Balsamic Vinegar of Modena0 pieces · Balsamic vinegar
Olive Oil0 pieces · Olive oil

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Steps

1Combine the chicken thighs and the grated ginger, chopped garlic, chopped parsley, juice and zest of 2 limes, 3 tbsp canola oil, salt, pepper, cumin, sugar, and cinnamon in a covered pot and refrigerate for at least one hour or overnight.
2Heat a large cast iron frying pan with a tablespoon of olive oil.
3Add 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 to 350 degrees F.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.)
4Let chicken rest at least 5 minutes before serving.For the escarole salad: plate the torn escarole in a large serving bowl; add the diced red onion, sliced tomatoes and olives; grate the Romano cheese and season with salt and pepper.
5Drizzle the salad with olive oil and balsamic vinegar and toss.Top the salad with the chicken thighs and serve.