Crock Pot Cider-Braised Chicken

Ingredients

2 lbs chicken breasts, quarters
2 lbs chicken legs
1 tablespoon turmeric, ground
1 teaspoon ginger, ground
12 teaspoon mace, ground
14 teaspoon allspice, ground
4 tomatoes, quartered
1 cup apple cider, or 1 cup apple juice
1 tablespoon cornstarch
2 tablespoons cold water

Directions

---Crock Pot Method---.
Place spices, tomatoes, and cider in the crock pot and stir to mix.
Add the chicken and toss to coat.
Set the cooker to low heat and cook for 7-9 hours, or high heat for 3-4 hours.
At the end of cooking, remove the chicken from the crock pot, mix the cornstarch with the 2 tbsp of water, and stir the cornstarch mixture into the bottom; set the crock pot to high and cook for 15 minutes to thicken the liquids.
Return chicken to pot and toss to coat again.
---Stove Top Method---.
Brown the chicken in a large skillet over medium heat (do not use oil), skin side down, for about 10 minutes; pour off excess fat.
Sprinkle with spices and add tomatoes; cover with cider.
Cover the pan, reduce the heat, and simmer for 45 minutes.
To thicken the juices, make a slurry by combining the cornstarch with the cold water; stir it into the juices and simmer, uncovered, for 15 minutes longer, stirring.