Ginger-Garlic and Lime Chicken Thighs with Escarol

1
Catherine Cappiello Pappas

By
@LadyGourmet

This is a delicious and flavorful take on summer chicken recipes. It's fresh and exotic flavors will transport you to the islands!

Rating:
☆☆☆☆☆ 0 votes
Serves:
10
Prep:
55 Min
Cook:
25 Min
Method:
Bake

Ingredients

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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

How to Make Ginger-Garlic and Lime Chicken Thighs with Escarol

Step-by-Step

  • 1For 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.

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About Ginger-Garlic and Lime Chicken Thighs with Escarol





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