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Categories:
chicken vegetable oil salt pepper vegetable oil yellow onion garlic tomato paste cold water Worcestershire sauce brown sugar lemon juice tamarind paste apricots
Viewed: 89 - Published at: 5 years agoIngredients
- 3 lbs chicken pieces (skinned)
- 2 tablespoons vegetable oil
- salt
- pepper
- 2 tablespoons vegetable oil
- 2/3 cup yellow onion (coarsely chopped)
- 2 teaspoons minced garlic
- 6 ounces no-added-salt tomato paste
- 1 1/4 cups cold water
- 2 teaspoons Worcestershire sauce
- 3 tablespoons dark brown sugar (firmly packed)
- 6 tablespoons fresh lemon juice
- 1 tablespoon tamarind paste
- 1 1/4 cups whole dried apricots
Method
- Preheat oven to 350.
- Heat oil in a large skillet over medium high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Remove from skillet and set aside.
- Heat oil in the same skillet over medium heat and cook the onions, stirring, until golden and soft, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, an additional 1 minute. Do not burn it.
- Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Boil over high and then turn off the heat and set aside.
- Arrange one layer of chicken in a small roasting pan (They should fit snugly). Cover the pieces with apricots. Pour the sauce over teh apricots and reserve 1/2 cup for later. Cover with aluminum foil or lid.
- Bake for 1 hour.
- Pour remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender (30 minutes).
