Ingredients 1 each onion, thinly sliced 3 each garlic, cloves, minced or pressed 1 tablespoon ginger root, fresh, grated 1 each cinnamon, stick, about 2 inches long 1/2 teaspoon cumin, ground 1/2 teaspoon red pepper flakes, crushed 1 teaspoon turmeric, ground 1/4 teaspoon cloves, ground 1/4 each cardamom, ground 3 1/2 pound chicken, whole, cut up, skinned 1/2 cup chicken broth 2 tablespoon cornstarch, blended with 2 tb cold water 1
salt 1/4 cup cilantro leaves, lightly packed 1/2 cup onions, green, sliced
Directions: In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture. Pour in broth. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2-7 hours). Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened. Season to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings.