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Chicken:
Sauce:
Preheat the oven to 350°F.
Prepare the Chicken:
Prepare The Sauce:
Combine the remaining sauce ingredients, except the apricots, in a medium-size bowl and pour into the skillet with the onions and garlic. Bring the sauce to a boil over high heat. Turn off the heat and set aside.
Arrange one layer of chicken in a small roasting pan. It is better if the chicken parts fit snugly so the juices will not dry out. Cover the pieces with the apricots. Pour the sauce over the apricots, reserving 1/2 cup for later, and cover with aluminum foil or a tight-fitting lid. Bake for 1 hour.
After 1 hour, pour the remaining 1/2 cup sauce over the chicken and continue to bake, covered, until the chicken is tender, almost falling off the bones, about another 30 minutes. Serve hot, with the sauce spooned over rice.
Poster's Notes:
Posted by Cherie Klein
Nutritional Info Per Serving: N/A
3 pounds chicken pieces (white and dark meat), skinned
Salt and black pepper to taste
2 tbsp. vegetable oil
2 tbsp. vegetable oil
2/3 cup coarsely chopped yellow onions
2 tsp. minced garlic
1 6-ounce can tomato paste
1-1/4 cups cold water
2 tsp. Vegetarian Worcestershire sauce (click here for recipes) (preferably a brand that lists tamarind as an ingredient)
3 tbsp. firmly packed dark brown sugar
6 tbsp. fresh lemon juice
Salt and black pepper to taste
1 tbsp. tamarind paste
1-1/4 cups dried whole Turkish apricots
Rinse the chicken pieces under cold running water. Pat dry with paper towels and sprinkle with salt and pepper. Place on a plate. Heat the 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 the skillet and set aside.
Heat the 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.
I made this recipe today from Jennifer Abadi's book of Syrian-Jewish Cooking called a Fistful of Lentils. It was outstanding. The sauce was finger-licking good, and this recipe is definitely a keeper.