INGREDIENTS

• 1 medium onion, thinly sliced
• 3 medium cloves garlic, minced or pressed
• 1 tablespoon fresh ginger root, grated
• 1 cinnamon stick
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• dash ground cloves
• 1/4 teaspoon 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
• chopped fresh cilantro, for garnish
• 1/4 to 1/2 cup green onions, with tops, sliced

PREPARATION

1. In a medium to large slow cooker, combine the thinly sliced onion, garlic, cinnamon, ginger, cumin, red pepper flakes, turmeric, cloves, and cardamom.
2. Arrange the chicken pieces over onion mixture. Pour broth over chicken. Cover and cook on LOW setting until the chicken is very tender and juices run clear when pierced, about 6 to 7 hours.
3. Gently lift chicken to a warm serving dish and keep warm.
4. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick.
5. Mix cornstarch with cold water; blend into cooking liquid.
6. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce thickens.
7. Add salt to taste, and the sauce over the chicken.
8. Garnish with cilantro and sliced green onions