---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chicken and Fruit Casserole
  Categories: Casseroles, Crockpot
       Yield: 6 servings
  
   4 1/2 lb Chicken parts
            Salt
       6    Peppercorns
       1    Whole=clove
       1    Cinnamon stick/1/2 inch
       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
            Garnish:
     1/4 c  Vegetable oil
       1    Plantain; peeled and sliced
       2 tb Capers; drained
      15    Green olives, pitted and
            -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  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
  
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