DSS – Devil’s Silk Sauce

Ingredients:

• 3 tbsp tahini paste
• 1tsp Gochujang (Korean hot pepper paste)
• 2 tsp lemon juice
• 2 tbsp cold water
• 1 pinch salt

Mix all well together. That’s it.

If it feels a bit heavy add a little more water. Will get thicker after a bit / refrigerating.

You can adjust spiciness with more/less Gochujang.

Yes, it’s silky.

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This chicken dish is a mish-mash hybrid of Chicken Scarpariello, Plao Ubjij (Iraqi chicken and rice), Paella, Tunisian Frikase and Indian buffet rice. Or something like that. Bottom line? It came out really good. Here goes:

1 tbsp Olive Oil
1 tbsp butter
4 Boneless Skinless Chicken Thighs
5 garlic cloves sliced
1 Medium Onion cut to 1/2″ pieces
Juice from three lemons
2 slices pickled lemon (optional) chopped
1 tsp salt
1/2 tsp black pepper
Pinch (or to taste) hot red pepper
1/4 tsp dry thyme (I get it from my sister, but you can buy some dry or fresh)
3/4 cup rice (basmati is good)
1/2 cup frozen green pees

In a deep pan heat olive oil and butter. Add chicken thighs, top side down on med-high until browned, 4-5 minutes. Flip, then add garlic and onion, until chicken bottom is browned, another 4-5 minutes.

Add lemon juice and pickled lemon, salt, peppers and thyme, Bring to a boil, then let cook for a minute.

Add rice in between chicken pieces, add tap hot water until covers rice, bring to a boil, cover, simmer on low for 20 minutes. Add frozen pees on top, cover and simmer for another minute. Turn off flame and leave cover to another 5 minuted.

Serve on a white dish and eat by holding fork in left have and knife in right. Yep, this has to be eaten in a classic European manner. Why? Because I said so. Behave.

The post Lemon Chick appeared first on Opine Away.

So here’s the simple way to make it. Use a clean (best to sterilized) jar that will get pretty much full with the amount of lemons you use. I use a small mason jar with 3-4 lemons. The lemons should have a not-too-thick rind. Wash lemon well, cut the two tips and discard, then slice the lemons thing, 1/8″ or so.

Squeeze out the seeds from each slice with your fingers, It’s way easier than it sounds, after a few slices you’ll do it real fast.

Mix a few tbsp kosher salt with half a tsp of paprika. Dip each slice on side in the salt, and throw in jar with salt site down. Fill the jar while pressing slices to pack them well. Fill the jar to almost the top with lemon juice. Top with a little olive oil, close jar and leave at room temp for a week.

That’s it, it’s ready. If you can wait 10-14 days before opening it even better. If you’re bored during the wait, shake the jar lightly from time to time. Psychologically it will help the lemons and you. Once you opened it, better keep it in the fridge.

This is what you’ll use: 6-7 lemons, kosher salt, paprika, olive oil, jar.

You can chop them, blend them, use the juice from the jar for salad dressing, use them in pasta sauce etc. etc.

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