Ginger-Garlic and Lime Chicken Thighs with Escarole Salad
Basic Information
- Servings: 6
- Ready in: 30 minutes
- Preparation time: -
- Cooking time: -
- Rating: 76.69
- Health score: 31.00
- Weight Watcher points: 28.00
Summary
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. Try Crispy Ginger-lime Chicken Thighs, Chicken Thighs With Garlic and Lime, and Chicken Thighs with Garlic and Lime for similar recipes.
Ingredients
skin-on chicken thighs10
ginger2 inch
garlic4 cloves
parsley0.5 cup
limes2
canola oil3 Tbs
salt0.5 tsp
pepper0.5 tsp
ground cumin1 tsp
sugar1 tsp
cinnamon0.5 tsp
escarole1 head
onion1
olives0.5 can
vine tomatoes2
parmesan cheese6 servings- salt6 servings
- bell pepper6 servings
balsamic vinegar6 servings
olive oil6 servings
Instructions
Step 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.
Step 2
Heat a large cast iron frying pan with a tablespoon of olive oil.
Step 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.)
Step 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.
Step 5
Drizzle the salad with olive oil and balsamic vinegar and toss.Top the salad with the chicken thighs and serve.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free