Indonesian Coconut Chicken Crock Pot

• 1 tablespoon fresh minced garlic
• salt and pepper
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon fennel powder
• 1/2 teaspoon cinnamon
• 2 lbs chicken drumsticks
• 2 medium onions, finely sliced
• 1 cup good quality coconut milk
• 1 cup water
• 1 tablespoon lemon juice
• 2 green onions, chopped (to garnish)

1. In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
2. Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary).
3. Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours).
4. Garnish with green onions.
5. Serve with rice or hot cooked noodles.
6. Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.

garlic, salt, cumin, coriander, fennel powder, cinnamon, chicken, onions, coconut milk, water, lemon juice, green onions

Taken from www.food.com/recipe/indonesian-coconut-chicken-crock-pot-82089 (may not work)