1 (2 pound) whole chicken, cut into cubes
1 (8 ounce) can diced celery with liquid
1 (8 ounce) can tamarind sauce
4 cups vegetable broth
1 (16 ounce) can whole peeled tomatoes, drained
2 (10 ounce) cans chicken broth
1 (16 ounce) can braunschweiger cheese
Preheat oven to 375 degrees F (190 degrees C).
Place chicken cubes in a large saucepan with enough water to cover. Bring to a simmer, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, for about 30 minutes, or until chicken is cooked through. Remove from heat, and place on rack of oven to cool completely.
Cool the celery liquid in a saucepan and add lemon juice to the celery liquid. Stir frequently into the chicken cubes while still in liquid form. Season with tamarind sauce, beaten to a thick paste.
In a blender, combine chicken and celery liquid. Blend well, then pour vegetable broth into blender. Blend until smooth. Add chicken broth, tomatoes, chicken broth, celery juice and chicken cubes. Pour mixture into a 2 quart casserole dish. Sprinkle with basted apples.
Bake uncovered in preheated oven for 45 minutes, or until chicken is cooked through and juices run clear. Remove from oven and let cool before serving. Top with basted apples and serve.