Slow-Cooker Sweet-And-Spicy Chicken - Martha Stewart

By á-46

Ingredients

• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• coarse salt and ground pepper
• 4 chicken leg quarters
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow union, cut into 1/2-inch wedges (root end left intact)
• 3 garlic cloves, minced
• 3-inch piece peeled fresh ginger, sliced into rounds
• 1 (28-ounce) can diced tomatoes
• 1/2 cup raisins

Preparation

Step 1

1. In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes. Flip and cook 2 minutes.


2. In a 5- to 6-quart slow cooker, place onion, garlic and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours. (6 hours on low).