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1
In a mini food processor, pulse the garlic and ginger until chopped; add the paprika, cayenne and 1/3 cup of the lemon juice and process until smooth & transfer to a bowl.
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2
Add the chicken, cilantro, scallion and 2 tablespoons each of the olive oil and parsley; toss, cover and refrigerate for 3 hours.
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3
Meanwhile, heat a grill pan.
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4
Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper.
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5
Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes, let cool slightly, then tear into bite-size pieces.
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6
Preheat the broiler.
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7
In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper.
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8
Broil the tomatoes for 7 minutes, until they begin to burst.
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9
Using a spoon, lightly mash the tomatoes to release some of their juices.
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10
Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
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11
Preheat the oven to 375F
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12
Remove the chicken thighs from the marinade and pat dry.
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13
In a very large skillet, heat the canola oil.
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14
Season the chicken thighs with salt and pepper and add them to the skillet, skin side down.
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15
Cook over moderately high heat until browned, about 4 minutes.
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16
Turn the chicken, pour the chicken stock into the skillet and bring to a boil.
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17
Transfer the skillet to the oven.
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18
Roast the chicken for 15 minutes, until cooked through.
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19
Spoon 1/4 cup of the pan drippings from the skillet over the bread mixture.
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20
In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice.
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21
Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes.
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22
Remove from the heat.
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23
Pour the dressing over the bread salad and toss well.
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24
Season with salt and pepper.
