Ginger Garlic and Lime Chicken Thighs with Escarole Salad

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

30 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Weight Watchers:   28 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 10 bone-in skin-on chicken thighs
  • 2 inch piece of fresh ginger – grated
  • 4-5 cloves of garlic chopped
  • ½ cup of Italian parsley – chopped
  • 2 limes
  • 3 - 4 Tbs. canola oil
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. sugar
  • ½ tsp. cinnamon
  • 1 head escarole
  • 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
Instructions

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.

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 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.)

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.

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

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