In a large heavy skillet, heat oil over medium heat.

Season all the chicken pieces with salt and pepper. Once the oil is hot, place the chicken pieces into the pan, skin side down in one layer. Lower the heat to medium low and slowly brown the chicken, for up to one hour, flipping the chicken every 15 minutes, or until the chicken is deep golden brown on all sides.

Place about 4 cups of water or enough to cover the chicken pieces ¾ the way up into the pan. Increase the heat to medium high, and bring the mixture to a simmer. Add the apricots, apricot preserve, tamarind concentrate, chipotle sauce and stir. Reduce the heat to medium low or enough to keep the mixture simmering, and cook for 30 to 40 minutes, or until the sauce reduces by a half, thickens and coats the back of a spoon. 

Serve the chicken hot with a side of white rice.