Ingredients
Units
Scale
- 10 bone-in chicken thighs with skin on
For the Marinade:
- 2 inch piece of fresh ginger - grated
- 4-5 cloves of garlic chopped
- 1/2 cup of Italian parsley - chopped
- Juice and zest of 2 limes
- 3 - 4 tbs. canola oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. sugar
- 1/2 tsp. cinnamon
For the Escarole Salad:
- 1 head escarole - cleaned and torn
- 1 red onion - sliced thin
- 1/2 can - pitted black olives
- 2 vine ripe tomatoes - sliced
- Grated Romano or Parmesan cheese
- Salt
- Black pepper
- Balsamic vinegar
- Olive oil
Instructions
For 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
