|Onion||1 Small, finely chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Frozen small white onions||10 Ounce (1 Package)|
|Ground coriander||1⁄2 Teaspoon|
|Dry thyme||1⁄2 Teaspoon|
|Dried hot red chile||1 Small|
|Cinnamon stick||2 Inch|
|Boneless skinless chicken thighs||1 1⁄2 Pound (About 8 In Number)|
|Tomato paste||1 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
In a 3-quart or larger electric slow cooker, combine chopped onion, garlic, frozen onions, coriander, thyme, bay leaf, chile, juniper berries, and cinnamon stick.
Rinse chicken, pat dry, and arrange on top of onion mixture.
In a small bowl, mix tomato paste, sherry, and vinegar; pour over chicken.
Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
Carefully lift chicken and small onions to a warm serving bowl; keep warm.
Strain cooking liquid into a small pan, discarding seasonings.
Bring liquid to a boil over high heat; then boil, stirring often, until reduced to 1/2 cup (8 to 10 minutes).
Season sauce to taste with salt, then pour over chicken.
Sprinkle with parsley.