Apricot, Tamarind and Chipotle Sauce Chicken Stew

• 1 whole chicken cut into 8 pieces
• 1 x salt or to taste
• 1 x black pepper freshly ground, to taste
• 1/2 cup vegetable oil
• 1 cup apricots, dried coarsely chopped
• 2 1/2 tablespoons apricot preserves (jam)
• 2 1/2 tablespoons tamarind
• 2 tablespoons sugar
• 2 1/2 tablespoons chipotle sauce from chipotles in adobo, or to taste
• 1 x chipotle chili peppers from chipotles in adobo, to taste, optional

1. Season chicken with salt and pepper to taste.
2. Set a large heavy skillet over high heat and pour in oil.
3. Place chicken pieces skin side down in a single layer.
4. Reduce heat to medium and slowly brown, turning once a while, no need too often, until browned evenly on all sides.
5. Pour 4 cups water over chicken, change heat to medium-high, and bring to a simmer.
6. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if needed.
7. Simmer, adjusting heat as needed, until sauce has thickened enough to coat chicken, 30 to 40 minutes.
8. Season with more salt and black pepper to taste, serve warm.

chicken, salt, black pepper, vegetable oil, apricot preserves, tamarind, sugar, chipotle sauce from chipotles, chipotles

Taken from recipeland.com/recipe/v/apricot-tamarind-chipotle-sauce-52080 (may not work)