Ginger-Garlic and Lime Chicken Thighs with Escarole Salad
By: Lady Catherine ...
Published: Thursday, May 29, 2014 - 10:57am

Ingredients




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
Salt
Black pepper
Balsamic vinegar
Olive oil

Preparation

1 For the Chicken & Marinade: 2 Combine all of the above in a covered pot and refrigerate for at least one hour or up to overnight. 3 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. 4 Preheat Oven 350 degrees: 5 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. 6 Let chicken rest at least 5 minutes before serving. 7 For the Escarole Salad: 8 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. 9 Top the salad with the chicken thighs and serve.