Ginger-Garlic And Lime Chicken Thighs With Escarole Salad Recipe

Name: Ginger-Garlic And Lime Chicken Thighs With Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 bone in chicken thighs with skin on; 2 inches fresh ginger piece of, - grated; 5 cloves garlic chopped; 1/2 cup Italian parsley - chopped; 2 limes; 4 tablespoons canola oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon sugar; 1/2 teaspoon cinnamon; 1 head escarole - cleaned and torn; 1 red onion - sliced thin; 1/2 can pitted black olives; 2 tomatoes vine ripe, - sliced; grated romano cheese; salt; black pepper; balsamic vinegar; olive oil; chicken thighs; cumin; escarole; garlic; ginger; olive oil; olives; vinegar; Parmesan cheese; parsley

Servings: persons

10 bone in chicken thighs with skin on
2 inches fresh ginger piece of, - grated
5 cloves garlic chopped
1/2 cup Italian parsley - chopped
2 limes
4 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon cinnamon
1 head escarole - cleaned and torn
1 red onion - sliced thin
1/2 can pitted black olives
2 tomatoes vine ripe, - sliced
grated romano cheese
salt
black pepper
balsamic vinegar
olive oil
chicken thighs
cumin
escarole
garlic
ginger
olive oil
olives
vinegar
Parmesan cheese
parsley
romano cheese
tomatoes

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

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 10 bone in chicken thighs with skin on, 2 inches fresh ginger piece of, - grated, 5 cloves garlic chopped, 1/2 cup Italian parsley - chopped, and more.

Yes, Ginger-Garlic And Lime Chicken Thighs With Escarole Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ginger-Garlic And Lime Chicken Thighs With Escarole Salad

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