Equipment
Ingredients
Main Components
- 1 chicken, cut into pieces
- 5 g salt
- 2 g black pepper, freshly ground
- 120 ml vegetable oil
- 950 ml water
- 180 g dried apricots, roughly chopped
- 59 g apricot jam
- 45 ml tamarind concentrate
- 50 g sugar
- 30 ml chipotle sauce
- 1 chipotle peppers, chopped
Nutrition (per serving)
Method
Apply salt and pepper evenly to all sides of the chicken pieces.
Heat the vegetable oil in a large heavy skillet over high heat.
Place chicken pieces skin-side down in the hot oil. Reduce heat to medium and cook, turning occasionally, until the skin is browned and the pieces are colored on all sides.
Add the water, dried apricots, apricot jam, tamarind concentrate, sugar, and chipotle sauce to the skillet. Include the optional chipotle peppers if more heat is desired.
Increase heat to medium-high to reach a simmer, then adjust heat to maintain a steady simmer for 30 minutes until the sauce thickens and the chicken reaches an internal temperature of 74°C (165°F).
Taste the sauce and add more salt or pepper if needed. Serve the chicken hot with the sauce.
Chef's Notes
- For a deeper flavor, consider searing the chicken in batches to avoid overcrowding the pan, which can lead to steaming rather than browning.
- Taste and adjust the sauce before serving. The sweetness of the apricots and sugar, the tang of the tamarind, and the heat of the chipotle can all be balanced to your preference.
- If the sauce is too thick after simmering, you can loosen it with a splash of water or chicken broth. If it's too thin, continue to simmer uncovered, or thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Ensure your dried apricots are plump and moist; if they are very dry, they may benefit from a brief soak in warm water before adding to the sauce.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a skillet over medium heat until the internal temperature reaches 74°C/165°F.
