Summary

Ingredients

• 1 large onion (s), chopped
• 3 clove (s) garlic, finely chopped
• 1 piece (s) ginger, chopped, (about the size a thumb)
• 2 teaspoons ground cumin
• 0.5 teaspoon ½ cinnamon, ground
• 1 teaspoon salt, possibly a little less
• 0.5 teaspoon ½ pepper, black, ground
• 1 small chilli pepper (s), dried and finely grated (alternatively chilli powder)
• 4 chicken legs
• 2 tablespoons oil
• 1 can tomato (s), (400g), chopped
• 100 g raisins

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Instructions

1. The recipe is designed for a 6 L Crockpot (CP).
2. Put onion, garlic and ginger in the CP. Mix the cumin, cinnamon, salt and pepper to a spice mixture and season the chicken legs with it. Then fry them in hot oil on both sides. Place on the onion mixture (skin side up) and drizzle the gravy from the pan over it. Then sprinkle everything with the raisins. Now crumble the dried chilli directly into the canned tomatoes. Stir briefly and pour evenly over the chicken. Put on the lid.
3. Cook on high for about 3 1/2 hours.
4. Rice or couscous is ideal as a side dish.
5. Tip: If possible, check the cooking process after three hours and, if necessary, switch it down (to medium or even low) - the devices are not standardized and each CP braises differently.