Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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        whole chicken -- 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

Preparation:

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 broth over chicken. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 to 7 hours). Gently lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro leaves and green onions