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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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 514 (61%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 252mg||78 %|
|Sodium 241mg||8 %|
|Potassium 779mg||21 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.2g|
|Protein 63.8g||91 %|
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Calories per serving: 846
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