Chicken with Tamarind, Apricots and Chipotle Sauce

Recipe courtesy of Patricia Jinich
Show: Food(ography) Episode: Mexican
TOTAL TIME: 1 hr 45 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr 40 min
YIELD: 8 servings


  • 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
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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.

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