his recipe is inspired by this blend of the cultures in Mexico. The variety of flavors–sweet, salty, spicy, and sour–are reminiscent of Sephardic cuisine, but with a distinct Mexican flavor contributed from the chipotle peppers.
As seen in: Apricot Chipotle Chicken and the Anousim and featured on The Jewish Lady.
Apricot Chipotle Chicken
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Heat oil in a deep skillet over medium heat; brown the chicken on both sides.
Meanwhile, half and core the apricots. Add the apricots to a blender or food processor, along with two chipotle peppers and a tablespoon of the adobo sauce from the can, the tamarind paste, and the garlic. Blend until well mixed but still chunky. Taste for desired heat and add more peppers if more heat desired.
To the skillet with the now browned chicken, add the chicken stock, the apricot mixture, and white onion. Cover and simmer the chicken in the sauce for about 30 minutes or until the chicken is cooked.
Turn off heat and add lemon zest, green onion, and cilantro.