Chicken-And-Fruit Casserole

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Chicken-And-Fruit Casserole Ingredients

4 1/2 lb Chicken parts	1 sm Apple; peeled, cored and
Salt	1 sm Pear; peeled, cored and
6 Peppercorns	2 Bay leaves
1 Whole clove	1/8 ts Thyme
1 1/2-in piece of cinnamon	1/8 ts Oregano
1 tb Sugar	FOR GARNISH
1/4 c Dry sherry	1/4 c Vegetable oil
3 Garlic cloves; minced	1 Plantain; peeled and sliced
1/4 c Vinegar	2 tb Capers; drained
1 lg White onion; thinly sliced	15 Green olives, pitted
2 md Tomatoes; peeled and sliced

Instructions for Chicken-And-Fruit Casserole

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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