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