Ingredients:
- 1 medium onion, thinly sliced
- 3 medium cloves garlic, minced or pressed
- 1 tablespoon fresh ginger root, grated
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- dash ground cloves
- 1/4 ground cardamom
- 3 1/2 pounds chicken pieces, skin removed
- 1/2 cup chicken broth
- 2 tablespoons cornstarch, blended with
- 2 tablespoons cold water
- salt
- 1/2 cup green onions, sliced
Preparation:
In a 4 to 5-quart crockpot, combine sliced onion, garlic, cinnamon, ginger, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; arrange chicken pieces over onion mixture. Pour broth over chicken. Cover and cook on LOW setting until meat is very tender and juices run clear when pierced, about 6 to 7 hours. Gently lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro sliced green onions.
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