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

Ready In 30 Minutes

Servings: 6

Cooking 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.
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  • EQUIPMENT:
  • Length: 60 minutes

Step 2

  • Heat a large cast iron frying pan with a tablespoon of olive oil.
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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.)
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

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.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 5

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