Curried Chicken with Naan

Place sliced onions and carrots in a 3 1/2- or 4-quart slow cooker. In a small bowl combine coriander, cumin, turmeric, 1/4 teaspoon salt, cardamom, cinnamon, cayenne pepper, and cloves. Sprinkle evenly over chicken, rubbing in with your fingers. Place chicken over vegetables in cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Remove chicken from cooker. Transfer chicken to a cutting board. Let stand until just cool enough to handle. Remove chicken from the bones; discard bones. Coarsely chop chicken. Stir chicken into the vegetable mixture in slow cooker.

Meanwhile, preheat oven to 350 degrees F. Stack naan and wrap tightly with foil. Bake for 10 minutes or until warm.

Meanwhile, prepare Mango-Ginger Chutney: In a small bowl, combine raisins and vinegar; let stand for 10 minutes. Place mango chunks in a food processor. Cover and process until coarsely pureed. Add to raisin mixture. Stir in green onion tops, ginger and salt.

Divide naan among six serving plates. Top with spinach. Top with chopped chicken mixture. Spoon Mango-Ginger Chutney on top to serve. If desired, sprinkle with green onion.