Chicken With Apricot, Tamarind and Chipotle Sauce Recipe (2024)

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?

Flora is my grandmother's sister! They're both amazing cooks, I'm so excited this recipe was featured here.

This is divine, and I learned to cook it a day ahead, then warm it up for the meal. Really concentrates the flavors to a whole new high. I used lots of onions, 2-3 pounds, and 2 cups of chicken stock as others suggested.

I followed the advice of others.
Sauteeed onions in sherry wine vinegar & added to chicken.
Used 2 cups of chicken broth that I mixed with all the ingredients. Simmered that & then poured over chicken. Covered chicken & cooked in oven at 350 until chicken was cooked. Received many compliments and will make again!

I made it for Passover and had leftover ingredients so I made it again a week later. I did not use anywhere near as much oil as called for in the recipe; and I used olive oil. I also threw in some garlic the second time because I looove garlic (the Gilroy Garlic Festival is my second home) and I felt as though it should have some caramelized onions. I also skimped on the sugar -- a couple of tablespoons instead of a quarter cup. Went well with Mexican red rice a la Rick Bayless.

Super tasty. Next time use boneless thighs instead of a whole chicken. Bones kinda a pain to sort out.

I used equal parts lemon juice and brown sugar (1 1/2 T each). Came out tasty, but I have no idea how close to or far off from the goal it was.

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!

Delicious and unusual. Following others' suggestions, I removed the chicken after browning and sautéed two medium onions. Prior to that, I poured off all but a small portion of the fat; otherwise, the dish would have been very greasy. I used only two cups of chicken stock, which was more than sufficient, and I used a full 6 oz. can of chipotles (roughly chopped) in adobo. Nonetheless, the heat level was only moderate.

As suggested by other reviewers I separately sautéed 2 onions until just barely starting to caramelize and added to the chicken. Also added 4 minced garlic cloves. Didn’t have tamarind so substituted with 1 sliced lemon (just added the slices to the pot). Used chicken stock instead of water as suggested by another reviewer. Served with rice. Delicious!

Agree with the 2 cups of liquid, and with removing the chicken before reducing the sauce. I use boneless breasts, as dealing with bones + sticky sauce doesn’t appeal too much. When the sauce is almost ready for the chicken to go back into the pan, I sometimes toss in broccoli florets. Squash, or green beans in season would be good, too.

Loved the bright and spicy flavors! I used 3 cups of liquid instead of 4 and then removed the chicken towards the end and used an immersion blender to make a thicker gravy instead of a broth. Very delicious!

I cooked this exactly as written. Just wonderful! Apricots and tamarind provided a lovely tang, and chipotles some spicy earthiness. The chicken was incredibly tender and paired with the sauce perfectly. My whole family loved it. Now I want more mexican syrian fusion! Note I used apricots without sulfur, so my apricots were brown and the sauce was inevitably brown. For that nice orange color, I'd try using sulfured dried apricots. I could also see this recipe working well with prunes.

Fabulous! Cooking not my thing, so if I do it, it'd better be something new and amazing.Chicken: used 2lbs boneless, marinated in 1/4 cup olive oil + salt, pepper, 2 minced garlic, 1 tsp cumin, 1/2 tsp coriander, 1/8 Urfa pepper. Broiled some 10 min, flip once.Sauce: one fat thin sliced onion, caramelized. Added only 2 cups chicken stock and all other ingredients. Too acidic without sugar, use it! Awesome sauce, lots left over.Served w couscous and arugula/mint/lemon juice salad. Amazing!

Super tasty. Next time use boneless thighs instead of a whole chicken. Bones kinda a pain to sort out.

I did this with Duck legs, and they were deeply delicious. I followed the recipe as written, cooking the duck till it was medium done- a knife easily inserted into the thickest part. Like everyone else on here, I highly recommend this, regardless which fowl you use....

This is divine, and I learned to cook it a day ahead, then warm it up for the meal. Really concentrates the flavors to a whole new high. I used lots of onions, 2-3 pounds, and 2 cups of chicken stock as others suggested.

Loved it. Cooked bone-in, skin-on thighs because that's what I had. Used 3 cups of sliced onions and limited liquid to 2 cups of chicken broth as suggested . Took me much longer than recipe predicts, but I'm slow and we're all staying in trying to avoid Covid. The best part was the second night, even tastier as can be expected, leading me to plan that next time I will cook a day ahead of the big event.

reduce liquid to 2 cups and use chicken broth

I made it for Passover and had leftover ingredients so I made it again a week later. I did not use anywhere near as much oil as called for in the recipe; and I used olive oil. I also threw in some garlic the second time because I looove garlic (the Gilroy Garlic Festival is my second home) and I felt as though it should have some caramelized onions. I also skimped on the sugar -- a couple of tablespoons instead of a quarter cup. Went well with Mexican red rice a la Rick Bayless.

I followed the suggestions of others and used 2 cups of chicken broth. The sauce reduced nicely while cooking the chicken. I removed the chicken and caramelized the skin under the broiler just before serving. My chipotle chilies in adobo were quite smoky and the over effect was a sweet spicy smoky hot reduction. Pairing this with something very bland like rice was perfect. It was a very strong concoction, not sure if I will make it again but it was fun trying out this combination together

1/2 C of oil to brown the chicken? Really? Then we’re not supposed to pour it off before proceeding?inspired me anyway and followed the advice of many here. Browned 4 large bone-in thighs in 2 tbs oil. Removed chicken. Poured the excess grease off. Added 1\2 chopped onion to brown, 2 C broth, 1.5 tbs tamarind concentrate, 1 tsp chipotle purée, 2 tbs agave syrup and chicken. When chicken reached 195, added 1 ear shucked corn, 1 can black beans.