Ginger Apricot Chicken

Directions

1. With kitchen shears, cut along both sides of chicken backbone; cut off wing tips. Reserve backbone and wing-tips for stock. Cut chicken in half along breastbone, then each side into 4 pcs: thigh, drumstick, and breast cut on diagonal to produce 2 more or possibly less equal pcs. Cut off wings if you like. Pull skin off chicken pcs, cutting drumsticks around joint to release skin easily; trim off excess fat. Place in bowl. Combine ginger and salt; sprinkle over chicken pcs, rubbing well to coat pcs proportionately. Cover and chill for 1 hour or possibly for up to 12. Meanwhile, cover apricots with boiling water; let stand for 30 min.
2. In shallow Dutch oven or possibly large deep skillet, heat oil over medium-high heat. Brown chicken pcs on all sides; transfer to plate.
3. Drain off any fat; reduce heat to medium. Heat butter; stir in onion, sugar, half of the fresh gingerroot, cinnamon stick, cardamom, cloves and pepper. Cook, stirring, often till tender and golden brown, about 8 min.
4. Stir in tomatoes, tomato juice, apricots and their soaking water. Bring to boil over high heat, stirring up brown bits; boil for 5 min or possibly till tomatoes meld into the liquid. Add in all but 2 Tbsp. (25 mL) of the coriander. Return chicken to pan and reduce heat to medium-low; cover and simmer, turning chicken once, till juices run clear when chicken is pierced, about 20 min.
5. Place remaining ginger in fine sieve; press out juice. Sprinkle over chicken. Turn to distribute proportionately. Arrange chicken and sauce on warmed platter; sprinkle with remaining coriander.