PINTS & PLATES: Meander River Smoky Chipotle Porter Jerked Chicken

Posted by Stephen Barrett on

Meander River Smoky Chipotle Porter Jerked Chicken

Serving 4 | Prep time 20 minutes | Total time 24 hours

Ingredients:

Marinade

  • 1 cup Meander River Smoky Chipotle Porter
  • 1 chopped red onion
  • 2 oranges, juiced
  • 4 chopped garlic cloves
  • 3 green onions
  • 2 tbsp grated fresh ginger
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 2 limes, juiced
  • 1 sliced jalapeno pepper
  • ½ tsp allspice
  • ½ tsp dried thyme
  • ½ tsp ground nutmeg
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ½ cup olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 cubed pineapple
  • 2 sliced green onions
  • Serve over rice


Pairing Suggestion – Meander River Farm and Brewery Barn Swallow Belgian Farmhouse Ale

Instructions:

  • Heat 2 tbsp vegetable oil in a skillet to high and add 4 sausages to brown on each side. Cook 2-3 minutes per side or until sausage has browned. Remove from skillet
  • Reduce heat to medium and melt 1 tbsp of butter in hot pan. Add 2 minced garlic cloves, 1 tsp of grated ginger, 2 rosemary twigs, 1 tsp maple syrup, and 1 tsp of smoked paprika. Cook for 2 minutes or until fragrant
  • Add 2 sliced onions and cook for 6-8 minutes or until onions are soft and start to caramelise
  • Add 2 cups of Tatamagouche Brewing Co Arvo Helles Lager and scrape any onion bits from bottom of skillet. Add 1 cup of beef stock and the 4 sausages back to the skillet.
  • Simmer for 15 – 20 minutes or until sausages are fully cooked and liquid has reduced by half
  • Serve with your favourite grainy mustard and sauerkraut.
  • Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barret

 


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