Sunday, July 22, 2012

CHICKEN WITH TAMARIND, APRICOTS AND CHIPOTLE SAUCE

I saw this on Pati's Mexican Table, and it is scrumptious!  I have rewritten the recipe for a smaller amount. I cut the recipe in half and used fairly small chicken thighs. I cut the water back to 1 cup, and I also cut the cooking time and only browned the thighs for 20 minutes, more or less. I can't tell you how good this was. It's going into the permanent repertoire. I served this with arroz rojo and squash sauteed with onions and cilantro.
Serves 3-4

INGREDIENTS
6 chicken thighs,cut into pieces, plus two more pieces of your choice, with skin and bones
1 teaspoon kosher or sea salt, or more to taste
1/2 teaspoon black pepper, freshly ground, or to taste
1 tbl olive oil
1 cups water
1/4 pound dried apricots, about 1/2 cup, roughly chopped
1 tablespoons apricot preserves
1/2 cup tamarind concentrate* 
1 tablespoons chipotles in adobo sauce, or more to taste, add chiles if you please

TO PREPARE
Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.

In a deep extended skillet, heat oil over medium heat until it is hot but not smoking. Add chicken pieces in one layer, bring heat to medium-low, and slowly brown the chicken pieces for 5-10 minutes a side or until nicely browned. Turn them over every once in a while, so they will brown evenly on all sides.

Pour water over the chicken, raise the heat to medium-high, and bring it to a simmer. Incorporate the apricots, apricot preserve, tamarind concentrate, chipotle sauce and salt and stir, and keep it at a medium simmer for 35 to 40 minutes more. You may need to bring down the heat to medium.

The sauce should have thickened considerably as to coat the back of a wooden spoon. Taste for salt and heat and add more salt or chipotle sauce to you liking.

or substitute with 1 tbsp tamarind paste mixed with 1/2 tbsp sugar and a 1/2 cup water. You can purchase this from Amazon.com.

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