Chicken With Apricot, Tamarind and Chipotle Sauce

• 1 chicken, cut into 8 pieces
• 1 teaspoon kosher or sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 cup kosher for Passover vegetable oil
• 3/4 cup dried apricots, roughly chopped
• 3 tablespoons apricot preserves
• 3 tablespoons tamarind concentrate
• 1/4 cup sugar
• 2 tablespoons sauce from chipotles in adobo
• 1 or more chipotle peppers from chipotles in adobo, optional

1. Season chicken well with salt and pepper.
2. Place a large heavy skillet over high heat and add oil.
3. Add chicken pieces skin side down in a single layer.
4. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
5. Pour 4 cups water over chicken, raise 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 desired for more heat.
7. Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes.
8. Adjust salt and pepper to taste, and serve.

chicken, kosher, freshly ground black pepper, kosher for passover, dried apricots, apricot preserves, tamarind concentrate, sugar, chipotles, peppers from

Taken from cooking.nytimes.com/recipes/1012453 (may not work)