Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Ready in : 30 mins

The recipe Ginger-Garlic and Lime Chicken Thighs with Escarole Salad can be made in about 30 minutes. This main course has 938 calories, 52g of protein, and 74g of fat per serving. For $2.85 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have vine tomatoes, olive oil, sugar, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is pretty good.

Diets

GLUTEN FREE

Ingredients

skin-on chicken thighs

10

ginger

2 inch

garlic

4 cloves

parsley

0.5 cup

limes

2

canola oil

3 Tbs

salt

0.5 tsp

pepper

0.5 tsp

ground cumin

1 tsp

sugar

1 tsp

cinnamon

0.5 tsp

escarole

1 head

onion

1

olives

0.5 can

vine tomatoes

2

parmesan cheese

6 servings

salt

6 servings

bell pepper

6 servings

balsamic vinegar

6 servings

olive oil

6 servings

Cooking in Steps

1
Combine the chicken thighs and the grated ginger, chopped garlic, chopped parsley, juice and zest of 2 limes, 3 tbsp canola oil, salt, pepper, cumin, sugar, and cinnamon in a covered pot and refrigerate for at least one hour or overnight.

chicken thighs

canola oil

cinnamon

parsley

garlic

ginger

pepper

cumin

juice

lime

sugar

salt

pot
2
Heat a large cast iron frying pan with a tablespoon of olive oil.

olive oil

frying pan
3
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 to 350 degrees F.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.)

chicken pieces

whole chicken

spatula

oven

frying pan
4
Let chicken rest at least 5 minutes before serving.For the escarole salad: plate the torn escarole in a large serving bowl; add the diced red onion, sliced tomatoes and olives; grate the Romano cheese and season with salt and pepper.

salt and pepper

romano cheese

red onion

escarole

tomato

whole chicken

olives

bowl
5
Drizzle the salad with olive oil and balsamic vinegar and toss.Top the salad with the chicken thighs and serve.

balsamic vinegar

chicken thighs

olive oil