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Braised Chicken with Pearly Wit and Warm Spices, Chickpeas, and Apricots

This Moroccan-inspired braise is a healthy, mostly hands-off meal that yields big flavors.  If you have a pressure cooker; it’s even faster!  This is one of those dishes that tastes even better the next day.  The bright refreshing flavor of our country-style witbier, Pearly Wit, with notes of coriander and orange, infuses the sauce of this dish with exotic flavor.   The optional pomegranate molasses will heighten the sweet and sour flavors.  Serve with rice or cous cous, and of course, a Pearly Wit.

Prep time: 15 minutes
Cook time: 50 minutes
Serves 4



  • 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 Barrel Room Pearly Wit
  • ¼ cup apricots, sliced
  • Juice and zest of ½ an orange
  • 1 can chickpeas, drained
  • Optional- 1 tsp pomegranate molasses


Garnishes (optional but reccomended):

  • Cilantro
  • Toasted cashews or almonds
  • Pomegranate arils




Saute half of the onions over medium- high heat in a large dutch oven or high-walled saute 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 saute 1 minute.  Add Pearly Wit 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.

If using a traditional pressure-cooker, follow directions as explained above but after adding the beer, close the lid and let come the first whistle.  Turn down heat to low and continue to cook under pressure 12 minutes.   Turn off heat and let pressure-cooker depressurize on its own.  Once depressurized, remove lid, add other half of apricots, and cook an additional 8 minutes to reduce sauce, adding orange juice and zest at the end.