- 4 chicken quarters or 8 chicken pieces of your choice, with skin and bones
- 1/2 cup vegetable oil
- 1 teaspoon kosher or coarse sea salt, or to taste, plus more to season chicken
- Freshly ground pepper to taste, to season chicken
- 4 cups water
- 1/2 pound dried apricots, roughly chopped (about 3/4 cup)
- 2 tablespoons apricot preserves
- 3/4 cup homemade Latin-style tamarind syrup, or store bought
- 2 tablespoons sauce from chipotles in adobo, or more to taste
- Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
- In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
- Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
- Taste for salt and heat and adjust to your liking.