Pollo en Salsa de Tamarindo (Tamarind Chicken)

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 8 pieces Chicken thighs, bone-in, skin-on
• 3 tbsp Tamarind paste
• 2 tbsp Chipotle sauce
• 2 tbsp Brown sugar
• 350 ml Chicken stock
• 1 large Lime
• 2 tbsp Roasted sesame seeds
• 12 pieces Corn tortillas

1. Finely slice the yellow onion and thinly slice the garlic. Zest the lime, then juice it.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Season the chicken thighs lightly with salt and black pepper, then brown skin-side down until deeply golden, 6 to 8 minutes; turn and brown the other side for 3 to 4 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook, stirring, until softened and lightly golden, 5 to 6 minutes. Add the garlic and cook for 30 to 60 seconds until fragrant.
4. Stir in the tamarind paste, chipotle sauce and brown sugar until the sugar dissolves. Pour in the chicken stock and scrape up any browned bits from the base of the pot. Bring to a gentle simmer.
5. Return the chicken thighs to the pot, nestling them into the sauce. Cover and simmer gently for 18 to 22 minutes, turning once, until the chicken is cooked through and tender. Uncover for the last few minutes if you want the skin to stay less soft.
6. Lift the chicken out to a plate, then simmer the sauce uncovered over medium heat for 5 to 8 minutes until glossy and thick enough to coat the back of a spoon. Stir in the lime juice and lime zest, then return the chicken and turn to coat. Taste and adjust with a little more lime juice if you want it sharper.
7. Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable. Serve the chicken with plenty of sauce, and finish with roasted sesame seeds.

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