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Ingredientes
- 10 bone-in chicken thighs with skin on
- For the Marinade:
- 2 inch piece of fresh ginger – grated
- 4-5 cloves of garlic chopped
- ½ cup of Italian parsley – chopped
- Juice and zest of 2 limes
- 3 - 4 tbs. canola oil
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. sugar
- ½ tsp. cinnamon
- For the Escarole Salad:
- 1 head escarole – cleaned and torn
- 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
Direcciones
- For the 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 10 servings | |
| Calories 251 | |
| Calories from Fat 228 | 91% |
| Total Fat 25.42g | 32% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 80mg | 2% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.56g | 3% |
| Protein 0.7g | 1% |
