Servings: 1
Ingredients
- 1 med onion thinly sliced
- 3 x garlic cloves chopped or possibly pressed
- 1 Tbsp. grated fresh ginger root
- 1 x cinnamon stick, abt 2" long
- 1/2 tsp grnd cumin
- 1/2 tsp crushed red pepper flakes
- 1 tsp grnd turmeric
- 1/4 tsp grnd cloves
- 1/4 x grnd cardamom
- 3 1/2 lb whole chicken cut up, skinned
- 1/2 c. chicken broth
- 2 Tbsp. cornstarch blended with
- 2 Tbsp. cool water Salt to taste
- 1/4 c. cilantro leaves - (lightly packed)
- 1/2 c. sliced green onions
Directions
- In a 4-qt or possibly 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 pcs slightly on top of onion mix. Pour broth over chicken. Cover and cook at LOW setting till meat near thigh-bone is very tender when pierced (6 to 7 hrs).
- Gently lift chicken to a hot serving dish and keep hot. Skim and throw away fat from cooking liquid, if necessary; remove and throw away cinnamon stick. Mix cornstarch with cool water; blend into cooking liquid. Increase cooker heat setting to HIGH; cover and cook, stirring 2 or possibly 3 times, till sauce thickens. Add in salt to taste, and pour broth over chicken. Garnish with cilantro leaves and green onions.
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