Recipe ingredients
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced or pressed
- 1 tablespoon fresh ginger root, grated
- 1 cinnamon stick, about 2" long
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
- 1/4 ground cardamom
- 3 1/2 pounds chicken, whole, cut up and skinned
- 1/2 cup chicken broth
- 2 tablespoons cornstarch, blended with 2 tablespoons cold water
- Salt
- 1/4 cup cilantro leaves, lightly packed
- 1/2 cup green onions, sliced
Recipe method
- 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. 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, 6-7 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.
Other crockpot recipes:
Chicken and green onion curry recipe
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