PRESS RELEASE / April 10, 2020 (Framingham. MA) – We are back with another weekly playlist! This week’s theme: Cooking. If you’re like us, we’ve been spending a lot of this time experimenting in the kitchen. Being flavor forward and adventurous are part of our core identity at Springdale, and that goes beyond just our beer.
We encourage you all to try something new in the kitchen this weekend., so we’re holding a contest. Share your favorite dish paired with a Springdale beer, or a dish cooked with one of our beers, share on Instagram, and tag us and a friend for a chance to win a Springdale Beer Co swag pack! A winner will be announced next Friday. Throw on our latest playlist, linked below, and get cooking! If you need some more inspiration, check out this awesome recipe below featuring our Pearly White Ale.
Pearly White Braised Chicken with Apricot
Prep time: 15 minutes
Cook time: 50 minutes
- 1.5 lb boneless, skinless chicken thighs
- 1 small red onion, sliced thinly
- ¼ tsp turmeric
- ¼ tsp coriander, ground
- ¼ cumin, ground
- ½ tsp cinnamon
- 1 clove garlic, sliced thin
- 5-8 Tbs olive oil
- 1 can Springdale Pearly White Ale
- ¼ cup apricots, sliced
- Juice and zest of ½ an orange
- 1 can chickpeas, drained
- Optional- 1 tsp pomegranate molasses
Garnishes (optional but reccomended):
- Toasted cashews or almonds
- Pomegranate arils
Sauté half of the onions over medium- high heat in a large dutch oven or high-walled sauté pan with a lid, until fragrant, about 3 minutes. Add spices and chicken, and a good pinch of salt, and cook 3-4 minutes, until chicken is lightly browned on all sides. Add other half of the onion, garlic, and chickpeas and sauté 1 minute. Add Pearly White and half of the apricots. Cover and braise on medium for about 40 minutes, until chicken is tender. Add reserved apricots, turn up heat to medium-high, and cook an additional 5 minutes uncovered to reduce sauce. Stir in orange juice and orange peel, and pomegranate molasses (if using) and serve over rice or cous cous, garnished with cilantro, toasted nuts and pomegranate arils.
Recipe and Photo courtesy of Meryl May