Yield: 6 Servings
Measure | Ingredient |
---|---|
1 medium | Onion -- thinly sliced |
3 \N | Cloves Garlic -- minced or |
\N \N | Pressed |
1 tablespoon | Fresh Ginger Root -- grated |
1 \N | Cinnamon Stick -- about 2\" |
\N \N | Long |
½ teaspoon | Ground Cumin |
½ teaspoon | Crushed Red Pepper Flakes |
1 teaspoon | Ground Turmeric |
¼ teaspoon | Ground Cloves |
¼ \N | Ground Cardamom |
3½ pounds | Chicken, Whole -- cut up and |
\N \N | Skinned |
½ cup | Chicken Broth |
2 tablespoons | Cornstarch -- blended with |
2 tablespoons | Cold Water |
\N \N | Salt |
¼ cup | Cilantro Leaves -- lightly |
\N \N | Packed |
½ 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 (6½-7 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