Drain and rinse the dates (which had been soaking overnight)

Then, place the dates, 1 cup of the water, and tamarind concentrate in a pan and bring to a boil,

Lower and simmer for 10 minutes - while simmering, add the salt, pepper, chili, cayenne, cumin and De Nigris Vinegar and mix well

Then, add this mixture and the other 1/4 cup o water to a blender or a food processor and blend till smooth

Reserve about 2-3 tablespoons for dipping.

Place the cubed chicken in a plastic bag and to this add the remaining Date and Tamarind Sauce and mix till the marinade is well distributed among the chicken - let chicken sit for at least 30 minutes

Heat some olive oil in a pan over medium heat and to this, add the chicken and marinade, gently stirring till chicken is cooked through.

Garnish with parsley and serve with reserved Date and Tamarind Sauce.