3 lbs kosher chicken pieces, skinned
2 Tbs. vegetable oil
2/3 cup coarsely chopped yellow onions
2 tsp minced garlic
1 six-ounce can unsalted tomato paste
1 1/4 cups cold water
2 tsp Worcestershire sauce
3 Tbs firmly packed dark brown sugar
6 Tbs fresh lemon juice (one whole lemon, juiced)
salt and freshly ground black pepper to taste
1 Tbl tamarind paste
1 1/4 cup dried whole Turkish apricots
- Preheat the oven to 350 F.
- Prepare the chicken. Rinse the chicken pieces under cold running water, pat dry with paper towels, and sprinkle with freshly ground 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 2-3 minutes on each side. Remove from the skillet and set aside.
- Prepare the sauce. Heat the oil in the same skillet over medium heat and cook the onions, stirring, until golden brown and soft, 3-4 minutes. Add the garlic and cook, stirring, until golden, and additional 1 minute. (Be careful not to burn it.)
- Combine the remaining sauce ingredients, except the apricots, in a medium sized bowl and out into the skillet wit 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 that the juices will not dry out). Cover the pieces with apricots. Pout the sauce over the apricots, reserving 1/2 the sauce for later, and cover with aluminum foil or a tight fitting lid. Bake for 1 hour.
- After an hour, pour the remaining 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 spooned sauce over rice.