Passover Tamarind Chicken

This is a modified version of a Patti Jinich recipe.

INGREDIENTS

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 Tamarind syrup https://foodsofnations.com/product/tamarind-concentrate-kosher-parve/ 1 can Pineapple chunks ( optional) Adobo Sauce (optional) Dried California Pepper (optional)

Passover Adobo Sauce

⅛ cup fresh ginger, peeled and cut into rounds and crushed 2 cloves of garlic, sliced 3 tbls apple cider vinegar 3 tbls Imitation Soy Sauce https://www.mikee.com/product/passover-soy-sauce/ 1 bay leaf 1/2 teaspoon black pepper 1/2 teaspoon paprika (Dried Pepper if you want it spicy)

Mix all the ingredients and store for at least 20 minutes.

INSTRUCTIONS

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, tamarind syrup, Adobo 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. Add the pineapple if desired.