Chicken with Tamarind, Apricots and Chipotle Sauce
- 1 whole chicken, cut into six pieces, plus two more pieces of legs or breast (with skin and bones)
- Kosher salt and freshly ground pepper
- 1/2 cup safflower oil or corn oil
- 3/4 cup dried apricots, roughly chopped
- 3/4 cup tamarind concentrate
- 2 tablespoons apricot preserves
- 2 tablespoons chipotle in adobo sauce, plus more if needed
Thoroughly rinse the chicken with cold water and pat dry. Sprinkle with 1/2 teaspoon each salt and pepper.
In a deep skillet, heat the oil over medium heat until it is hot but not smoking. Add the chicken in one layer and reduce the heat to medium-low. Slowly brown the chicken, turning occasionally, for 1 hour.
Pour 4 cups water over the chicken, raise the heat to medium-high and bring to a simmer. Add the apricots, tamarind concentrate, apricot preserves, chipotles and 1/2 teaspoon salt, stirring until incorporated. Keep the liquid at a medium simmer over medium heat until the sauce is thick enough to coat the back of a wooden spoon, 35 to 40 minutes.
Taste the sauce for seasoning and heat, adding more salt or chipotles if desired. Transfer the chicken to a platter and drizzle with the sauce.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.