This is a zingy marinade that worked nicely in this fish packets recipe. I’ll freeze the rest and probably use it on chicken.
This was the epic dish I made for this year’s holiday potluck (as well as a vegetarian mole, see next post). It’s hard but really impressive. My one mistake (I think) was that I forgot to add the sesame seeds earlier in the recipe.
So this recipe is for the sauce. For serving, I roasted two whole chickens in the oven, cut them into pieces (I also had some pulled chicken that came out of this), and then simmered the chicken in the sauce for several minutes to serve. To dilute the sauce for future use, it’s 1 cup mole to 1/2 cup chicken broth.
I made these meatballs for the meatball project, and decided vodka sauce would be a good match for this recipe and the chicken sausage one I made before. Here’s the sauce I made — these were the meatballs, but I just used the food processor rather than a meat grinder to grind the thighs this time.