Category: Crock Pot

1 medium Onion -- thinly sliced

3 Cloves Garlic -- minced or

Pressed

1 tbsp Fresh Ginger Root -- grated

1 Cinnamon Stick -- about 2"

Long

1/2 tsp Ground Cumin

1/2 tsp Crushed Red Pepper Flakes

1 tsp Ground Turmeric

1/4 tsp Ground Cloves

1/4 Ground Cardamom

3 1/2 lb Chicken, Whole -- cut up and

Skinned

1/2 cup Chicken Broth

2 tbsp Cornstarch -- blended with

2 tbsp Cold Water

Salt

1/4 cup Cilantro Leaves -- lightly

Packed

1/2 cup Green Onions -- sliced

In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onin, 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 to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. Makes 4 to 6 servings.



Recipe By : Sunset Crockery Cookbook - Page 55