Nutrition per serving may change if servings are adjusted.
2 cups thinly sliced onion (4 medium)
¼ cup quick-cooking tapioca
8 cloves garlic, minced (4 teaspoons)
24 to 30 skinless, boneless chicken thighs (4 to 4- ½ pounds)
1 tablespoon ground cumin
2 teaspoons curry powder
1½ teaspoons salt
1½ teaspoons ground coriander
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 14-ounce can reduced-sodium chicken broth
1 (6 ounce) container plain yogurt
3 cups hot cooked basmati rice
Snipped fresh mint (optional)
Finely shredded lemon peel (optional)
3 tablespoons toasted slivered almonds (see Tip)
Place onion in a 5- to 7-quart slow cooker (see Tip); sprinkle with tapioca and garlic. Top with chicken. Sprinkle with cumin, curry powder, salt, coriander, cinnamon, cloves, cayenne, and black pepper. Pour broth over chicken mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3- ½ to 4 hours.
Reserve half of the chicken thighs (12 to 15) and half of the onion mixture (about 2 cups); store as directed below. Transfer remaining chicken to a serving platter. Cover and keep warm. Whisk yogurt into remaining onion mixture in cooker. Serve chicken and yogurt sauce with basmati rice. If desired, sprinkle with fresh mint, lemon peel, and slivered almonds.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Storage: To store reserves, cut chicken into ¾-inch pieces; place chicken and onion mixture (about 5- ½ cups) in an airtight container. Seal and chill for up to 3 days.