Recipe courtesy of Patricia Jinich
Episode: Mexican
Print
Chicken with Tamarind, Apricots and Chipotle Sauce
Total:
1 hr 45 min
Prep:
5 min
Cook:
1 hr 40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
5 min
Cook:
1 hr 40 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 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

Directions

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.

Cook's Note

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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