*  Exported from  MasterCook  *
 
                        CHICKEN-AND-FRUIT CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----FOR GARNISH-----
      1/4   c            Vegetable oil
    1                    Plantain -- peeled and sliced
    2       tb           Capers -- drained
   15                    Green olives, 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.
  
 
 
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