GINGER-GARLIC AND LIME CHICKEN THIGHS WITH ESCAROL

Ginger-Garlic and Lime Chicken Thighs with Escarol image

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories Chicken

Number Of Ingredients 22

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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
- 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.