Recipe slightly adapted from “Pati’s Mexican Table,” by Pati Jinich

Ingredients:

1, 3-4 pound whole chicken cut into pieces, plus two additional pieces

1 tsp. coarse kosher salt, plus more to taste

½ tsp. freshly ground black pepper, or to taste

½ c. vegetable oil

4 c. water or chicken broth

½ lb. (about 3/4 c.) dried apricots, coarsely chopped

2 tbsp. apricot preserves

¾ c. tamarind concentrate (can be found at Global Foods in Kirkwood or United Provisions in University City)

1 whole canned chipotle chile in adobo sauce (optional) plus 2 tbsp. adobo sauce

Directions

Pat chicken pieces dry and sprinkle with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat oil in a 12-inch skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken pieces skin side down in a single layer, cooking them in batches, if necessary. Brown the pieces for 4-5 minutes, or until the skin is crispy and browned. With tongs, flip the chicken pieces to the other side and brown for another 4-5 minutes.

Carefully pour the water or chicken broth over the chicken and bring to a simmer. Add the apricot pieces, preserves, tamarind concentrate, chipotle chile (if using), adobo sauce, and the remaining salt and pepper. Reduce heat to medium and simmer steadily for 35-40 minutes, stirring occasionally, until the sauce thicken enough to coat the back of a wooden spoon.

Taste and add more salt, black pepper, and adobo sauce, as desired. Serve hot.

Makes 8 servings.