Categories: Poultry- Chicken

Ingredients

• 2 small onions, thinly sliced (about 1 cup)
• 2 Tbsp. quick-cooking tapioca
• 8 cloves garlic, minced
• 12 boneless, skinless chicken thighs (about 2 lb.)
• 1 Tbsp. ground cumin
• 2 tsp. curry powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground black pepper
• 1 can (14 oz.) reduced-sodium chicken broth
• 1 container (6 oz.) plain yogurt
• 3 cups hot cooked basmati rice
• Snipped fresh mint (optional)
• Finely shredded lemon peel (optional)
• 3 Tbsp. toasted slivered almonds (optional)

Directions

1. Place onions in a 4- to 5-quart slow cooker. Sprinkle with tapioca and garlic. Top with chicken. Sprinkle with next 8 ingredients. Pour broth over chicken mixture.
2. Cover and cook on high for 3 1/2 to 4 hours or low for 7 to 8 hours.
3. Transfer chicken to a serving platter. Cover and keep warm. Whisk yogurt into onion mixture in slow cooker; spoon over chicken and serve with basmati rice. Sprinkle with last 3 ingredients, if using.

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