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
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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