Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion -- thinly sliced
3 Cloves Garlic -- minced or
Pressed
1 tb Fresh Ginger Root -- grated
1 Cinnamon Stick -- about 2"
Long
1/2 ts Ground Cumin
1/2 ts Crushed Red Pepper Flakes
1 ts Ground Turmeric
1/4 ts Ground Cloves
1/4 Ground Cardamom
3 1/2 lb Chicken, Whole -- cut up and
Skinned
1/2 c Chicken Broth
2 tb Cornstarch -- blended with
2 tb Cold Water
Salt
1/4 c Cilantro Leaves -- lightly
Packed
1/2 c 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

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