Try this spice-laden twist on the classic chicken and apricot pairing. Elephants Delicatessen Chef/Owner Scott Weaver’s cooking philosophy remains grounded in the basics. “My lifestyle is centered on good food. It’s what makes me happiest. Keep it simple, buy great ingredients and learn proper technique. Know your ingredients, taste everything and develop your taste buds.”
Chicken with Apricot, Chipotle and Tamarind Sauce
6 to 8 servings
1 chicken, cut into 8 pieces
2 tablespoons achiote paste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup vegetable oil
¾ cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
¼ cup sugar
1 pepper and 2 tablespoons sauce from a can of chipotle peppers in adobo
- Season chicken well with achiote, salt and pepper.
- Add oil to large sauté pan. Heat the oil and add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally until browned on all sides.
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 pepper and sauce.
- Simmer, adjusting heat as necessary, about 30 minutes or until sauce has thickened enough to coat chicken. Adjust salt and pepper to taste and serve.