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Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

 
One serving costs about $2.85 One serving costs about $2.85

$2.85 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Ginger-Garlic and Lime Chicken Thighs with Escarole Salad could be just the gluten free recipe you've been looking for. This recipe makes 6 servings with 938 calories, 52g of protein, and 74g of fat each. For $2.85 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Foodista requires bone-in chicken thighs, vine ripened tomatoes, cinnamon, and parsley. It works well as a main course. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 89%. Crispy Ginger-lime Chicken Thighs, Chicken Thighs With Garlic and Lime, and Chicken Thighs with Garlic and Lime are very similar to this recipe.

Ingredients

Servings:
10
10  bone-in skin-on chicken thighs
bone-in skin-on chicken thighs
2 inch
2 inch fresh ginger
fresh ginger
4 cloves
4 cloves garlic
garlic
0.5 cup
0.5 cup italian parsley
italian parsley
2
2  limes
limes
3 Tbs
3 Tbs canola oil
canola oil
0.5 tsps
0.5 tsps salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 tsp
1 tsp ground cumin
ground cumin
1 tsp
1 tsp sugar
sugar
0.5 tsps
0.5 tsps cinnamon
cinnamon
1 head
1 head escarole
escarole
1
1  red onion
red onion
0.5 can
0.5 can canned black olives
canned black olives
2
2  vine tomatoes
vine tomatoes
some
some parmesan cheese
parmesan cheese
some
some salt
salt
some
some black bell pepper
black bell pepper
some
some balsamic vinegar
balsamic vinegar
some
some olive oil
olive oil
10  bone-in skin-on chicken thighs
10
bone-in skin-on chicken thighs
2 inch fresh ginger
2 inch
fresh ginger
4 cloves garlic
4 cloves
garlic
0.5 cup italian parsley
0.5 cup
italian parsley
2  limes
2
limes
3 Tbs canola oil
3 Tbs
canola oil
0.5 tsps salt
0.5 tsps
salt
0.5 tsps black pepper
0.5 tsps
black pepper
1 tsp ground cumin
1 tsp
ground cumin
1 tsp sugar
1 tsp
sugar
0.5 tsps cinnamon
0.5 tsps
cinnamon
1 head escarole
1 head
escarole
1  red onion
1
red onion
0.5 can canned black olives
0.5 can
canned black olives
2  vine tomatoes
2
vine tomatoes
some parmesan cheese
some
parmesan cheese
some salt
some
salt
some black bell pepper
some
black bell pepper
some balsamic vinegar
some
balsamic vinegar
some olive oil
some
olive oil

Equipment

frying pan
frying pan
spatula
spatula
bowl
bowl
oven
oven
pot
pot
frying pan
frying pan
spatula
spatula
bowl
bowl
oven
oven
pot
pot


Instructions

  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. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.)
  5. Let chicken rest at least 5 minutes before serving.
  6. 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. Drizzle the salad with olive oil and balsamic vinegar and toss.
  7. Top the salad with the chicken thighs and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.24
Ingredient
10 bone-in skin-on chicken thighs
2 inches fresh ginger
4 cloves garlic
½ cups italian parsley
2 limes
3 Tbs canola oil
½ teaspoons black pepper
1 teaspoon ground cumin
½ teaspoons cinnamon
1 head escarole
1 red onion
½ cans canned black olives
2 vine tomatoes
some parmesan cheese
some black bell pepper
some balsamic vinegar
some olive oil
Price
$7.35
$0.08
$0.27
$1.19
$0.50
$0.11
$0.03
$0.13
$0.05
$1.49
$0.37
$1.53
$0.72
$3.79
$0.02
$0.81
$1.00
$19.45

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • get more green tips
Disclaimer

Nutritional Information

Quickview
937k Calories
52g Protein
74g Total Fat
16g Carbs
31% Health Score
Limit These
Calories
937k
47%

Fat
74g
114%

  Saturated Fat
18g
118%

Carbohydrates
16g
5%

  Sugar
6g
7%

Cholesterol
256mg
85%

Sodium
1587mg
69%

Get Enough Of These
Protein
52g
105%

Vitamin K
278µg
265%

Selenium
52µg
75%

Phosphorus
642mg
64%

Vitamin B3
12mg
60%

Vitamin A
2955IU
59%

Vitamin B6
0.98mg
49%

Calcium
468mg
47%

Vitamin E
5mg
38%

Vitamin B5
3mg
34%

Folate
136µg
34%

Vitamin B12
1µg
32%

Zinc
4mg
31%

Vitamin C
25mg
31%

Vitamin B2
0.5mg
30%

Manganese
0.58mg
29%

Potassium
991mg
28%

Magnesium
89mg
22%

Fiber
5g
21%

Iron
3mg
21%

Vitamin B1
0.3mg
20%

Copper
0.32mg
16%

Vitamin D
0.39µg
3%

covered percent of daily need

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