Chicken-and-fruit casserole
Yield: 6 Servings
Ingredients:
- 4 1/2 lb Chicken parts Salt
- 6 Peppercorns
- 1 Whole clove
- 1 1/2-in piece of cinnamon
- 1 tb Sugar
- 1/4 c Dry sherry
- 3 Garlic cloves; minced
- 1/4 c Vinegar
- 1 lg White onion; thinly sliced
- 2 md Tomatoes; peeled and sliced
- 1 sm Apple; peeled cored and - thickly sliced
- 1 sm Pear; peeled cored and - thickly sliced
- 2 Bay leaves
- 1/8 ts Thyme
- 1/8 ts Oregano MMMMM------------------------FOR GARNISH-----------------------------
- 1/4 c Vegetable oil
- 1 Plantain; peeled and sliced
- 2 tb Capers; drained
- 15 Green olives
Instructions:
pitted - halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns clove and cinnamon together in a spice mill and mix with the sugar sherry garlic vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers finishing up with a topping of onion tomatoes and fruit. Cover and cook for about 1 hour then uncover and cook for 30 minutes longer or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve cover the top of the stew with the capers olives and plantain.
