PTM - Chicken with Tamarind, Apricots and Chipotle Sauce Recipe

8

Ingredients

4 chicken quarters, or 8 chicken pieces of your choice with skin and bones
1 tsp kosher or sea salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
1/2 cup vegetable oil
4 cups water
1/2 lb, about 3/4 cup, dried apricots, roughly chopped
2 tbsp apricot preserve
3/4 cup tamarind concentrate, store bought or homemade (recipe follows)
2 tbsp sauce from chipotles in adobo, or more to taste

Preparation

Step 1

Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.

In a large skillet, heat the oil over low heat. Add the chicken pieces in one layer, and slowly brown the chicken pieces for 45 minutes to an hour. Turn them over occasionally, so they will brown evenly on all sides. Pour water over the chicken, raise the heat to medium-high to bring to a simmer.

Incorporate apricots, apricot preserve, tamarind concentrate, chipotle sauce, salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.

Taste for salt and heat and adjust to your liking.