2 lb chicken legs
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp ground cinnamon
2 medium-size onions, sliced thin
1 cup coconut milk
1 cup water
1 tbsp fresh squeezed lemon juice
1/2 tsp grated lemon rind
2 green onions, sliced, for garnish, if desired
In a small bowl combine the garlic, salt, pepper, cumin, coriander, fennel, and cinnamon; rub all over the chicken legs.
Place the chicken legs in a slow cooker or crockpot. Sprinkle any leftover seasoning mixture over all.
Evenly distribute the onion slices over the chicken.
Combine the coconut milk, water, lemon juice, and lemon rind in a small bowl. Pour over the chicken and onions.
Place lid on cooker and cook 6 to 8 hours on low setting or 3 to 4 hours on high setting.
When serving, garnish with the green onions, if desired.
Note: If cooking for a crowd you can use a 5 to 7-quart slow cooker and double the ingredients, except the water. You would still only use 1 cup of water.