Chicken And Fruit Casserole
Ingredients| 4 1/2 lb chicken parts 1 salt 6 peppercorns 1 whole clove 1 1/2-in piece of cinnamon 1 tbsp sugar 1/4 cup dry sherry 3 garlic cloves, minced 1/4 cup vinegar 1 large white onion, thinly sliced 2 medium tomatoes, peeled and sliced 1 small apple, peeled, cored and thickl 1 small pear, peeled, cored and thickl 2 bay leaves 1/8 tsp thyme 1/8 tsp oregano FOR GARNISH 1/4 cup vegetable oil 1 plantain, peeled and sliced 2 tbsp capers, drained 15 green olives, pitted halved |
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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.
Servings:
6
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