Sunday, July 22, 2012


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

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

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

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