· 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
In a 4−quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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.
· 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
In a 4−quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon 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.