lunch

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Name: Ginger-Garlic and Lime Chicken Thighs with Escarole Salad
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
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

“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.”

total: 30 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Skin-on chicken thighs10
Ginger2 inch
Garlic4 cloves
Parsley½ cup
Limes2
Canola oil3 tbsp
Salt½ tsp
Pepper½ tsp
Ground cumin1 tsp
Sugar1 tsp
Cinnamon½ tsp
Escarole1 head
Onion1
Olives½ can
Vine tomatoes2
Parmesan cheese6 servings
Salt6 servings
Bell pepper6 servings
Balsamic vinegar6 servings
Olive oil6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 30 min

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.
2
Heat a large cast iron frying pan with a tablespoon of olive oil.
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.)

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