Ginger-Garlic and Lime Chicken Thighs with Escarole Salad

Directions

1. 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. 2
   Heat a large cast iron frying pan with a tablespoon of olive oil.
3. 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.)
4. 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.
5. 5
   Drizzle the salad with olive oil and balsamic vinegar and toss.Top the salad with the chicken thighs and serve.