Chicken With Apricot, Tamarind and Chipotle Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, cut into 8 pieces
- 1teaspoon kosher or sea salt, or to taste
- ½teaspoon freshly ground black pepper, or to taste
- ½cup kosher for Passover vegetable oil
- ¾cup dried apricots, roughly chopped
- 3tablespoons apricot preserves
- 3tablespoons tamarind concentrate
- ¼cup sugar
- 2tablespoons sauce from chipotles in adobo
- 1or more chipotle peppers from chipotles in adobo, optional
Nutritional analysis per serving (8 servings)
527 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 29 grams protein; 475 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
- Step 2
Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
- Step 3
Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.
Private Notes
Comments
This was excellent! My modifications: I removed the chicken after browning and sautéed 2 cups of thinly sliced onion before going on to Step 2. At Step 2 I replaced 2 cups of the water with chicken stock. The recipe is very generously sauced with 4 cups of liquid, even after taking the chicken out at the end and reducing. Next time I think I'll limit it to just 2 cups of chicken stock. I served this with couscous to which I added toasted almonds.
What would a substitute for tamarind be?
Following others' suggestions, I used less oil and added two sliced onions, browned, and bumped up the chipotles to three diced peppers. The resultant dish was only mildly spicy but that chipotle smokiness really married well to the apricot sweet-tart. This recipe would be a good choice for fans of slow-cookers.
Pro tip: the 3/4 C chopped dried apricots is almost exactly equal to the 6 oz package I purchased. Next time I won't bother measuring and use the entire package.
Add onions and use chicken broth as suggested. Omitted sugar entirely. Reheat with extra chicken broth. Used boneless chicken thighs.
I used 2 cups of chicken stock instead of the 4 cups of water. This was really good, I need to use Tamarind more!
As mentioned elsewhere, this works beautifully with boneless chicken. I use breasts, browned in just a bit of oil, then set aside while I build the sauce. I return the chicken to the pot to finish as the sauce thickens. I agree that 2 Cups of water or stock is plenty for the recipe as presented, I like plenty of sauce, though, so I increase all ingredients by half so there’s plenty for the rice, quinoa, faro, or whatever. Wonderful!
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