Tamar Fasja Unikel, co-owner of Masa Madre in Chicago, recalls her Syrian grandmother making this sweet, saucy dish. Forty minutes may seem like a long time to brown the chicken, but this method gently renders out the chicken fat with delicious results.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • In an 8-quart Dutch oven, fry chicken in the oil over medium-low until evenly golden brown, turning occasionally, about 40 minutes.

  • Remove and discard skin from chicken pieces. Return chicken to Dutch oven.

  • Add the water, apricots, tamarind concentrate, strawberry jam, apricot jam and salt to Dutch oven. Bring to a simmer over medium-high. Cook, uncovered, until liquid is reduced and syrupy, about 40 minutes more.

  • Spoon chicken and apricot sauce over rice.


Tamarind is a pod-shape fruit (like a green bean or peanut) that grows in tropical climates around the globe. The pulp around its seeds has a potent sweet-tart flavor and is sold as a concentrate or paste at international markets or online.

Nutrition Facts

557 calories; fat 18g; cholesterol 213mg; saturated fat 3g; carbohydrates 49g; mono fat 9g; poly fat 5g; insoluble fiber 3g; sugars 22g; protein 48g; vitamin a 1089.9IU; vitamin c 1.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 12.7mg; vitamin b6 1mg; folate 73.8mcg; vitamin b12 0.9mcg; sodium 435mg; potassium 832mg; calcium 49mg; iron 3.9mg.