Curried Chicken with Naan Recipe

Ingredients

• 2 large onions, halved and thinly sliced
• 4 large carrots, thinly sliced
• ¾ tsp ground coriander
• ¾ tsp ground cumin
• ½ tsp turmeric
• ¼ tsp salt
• ¼ tsp ground cardamom
• ¼ tsp ground cinnamon
• ¼ tsp cayenne pepper
• 0.12 tsp ground cloves
• 2½ lb bone-in chicken thighs, skinned
• 6 small (1-½ oz. each) soft naan bread or 6 Roti Bread
• 4 cups fresh baby spinach
• 1 recipe Mango-Ginger Chutney
• Chopped green onion (optional)

1. Place sliced onions and carrots in a 3-½- or 4-quart slow cooker. In a small bowl combine coriander, cumin, turmeric, salt, cardamom, cinnamon, cayenne pepper, and cloves. Sprinkle evenly over chicken, rubbing in with your fingers. Place chicken on top of vegetables in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-½ to 4 hours.
3. Remove chicken from cooker, reserving vegetable mixture in cooker. Transfer chicken to a cutting board. Let stand until just cool enough to handle. Remove chicken from bones; discard bones. Coarsely chop chicken. Stir chicken into the vegetable mixture in slow cooker.
4. Meanwhile, preheat oven to 350°F. Stack naan and wrap tightly with foil. Bake for 10 minutes or until warm.
5. Divide naan among six serving plates. Arrange spinach and chopped chicken mixture on plates. Spoon Mango-Ginger Chutney on top to serve. If desired, sprinkle with green onion.