I push and you tend to shove
I give in and you don't give up
I'm not getting out of here this time
I brought a #lemon to a knife fight
So I went to Berlin last night to see The Wombats and they played this song. And when I hear #lemons, I think back to this wonderful little piece of art that decorates an old door in #Collobrières. I don't know if it was meant to have this #texture or if the 3-D design is due to decades of paint, but I love it.
500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1) Lemon garlic marinade: 4 tbsp Greek or plain yogurt 3 tbsp lemon juice 1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves) 1 tbsp olive oil 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) Lemon garlic yogurt sauce: 1 cup Greek or plain yogurt 3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove) 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3) 1 tbsp+ water 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) Cooking & serving: 2 tbsp olive oil , for cooking 1 tsp parsley , roughly chopped (or equal amounts mint and parsley) Lemon wedges and extra virgin olive oil , for garnish Lebanese bread for sauce mopping (recommended)
Instructions:
ABBREVIATED RECIPE: Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve! FULL RECIPE: Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2). Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others). Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate. Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes. Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!
½ oz lemon juice
½ oz orgeat
1½ oz rye whiskey
2 dashes Angostura bitters
3 oz New England IPA
Glassware: Double old-fashioned
Method: Combine lemon, orgeat, rye, and bitters in a shaker with ice and shake. Add the beer directly to the serving glass, then open pour the shaker into the glass. Garnish with mint.
An original by servedbysoberon on IG, but I've modified it to be more beer-forward by downplaying the sweet/sour a bit. The beer is called Frida, a #NEIPA by local brewer Braukollektiv in #Freiburg. Great summer smasher!
