Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Ingredients

• •10 skin-on chicken thighs
• •2 inch ginger
• •4 cloves garlic
• •½ cup parsley
• •2 limes
• •3 tbsp canola oil
• •½ tsp salt
• •½ tsp pepper
• •1 tsp ground cumin
• •1 tsp sugar
• •½ tsp cinnamon
• •1 head escarole
• •1 onion
• •½ can olives
• •2 vine tomatoes
• •parmesan cheese
• •1 bell pepper
• •balsamic vinegar
• •olive oil

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Method

From foodista.com — read the original

1. 1Combine 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.
2. 2Heat a large cast iron frying pan with a tablespoon of olive oil.
3. 3Add 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.
4. 4Preheat 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.)
5. 5Let 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.
6. 6Drizzle the salad with olive oil and balsamic vinegar and toss. Top the salad with the chicken thighs and serve.