Chicken-and-Fruit Casserole
Source of Recipe
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4 1/2 pounds chicken parts
salt
6 peppercorns
1 whole clove
1/2-inch piece cinnamon stick
1 tablespoon sugar
1/4 cup dry sherry
3 garlic cloves, minced
1/4 cup vinegar
1 white onion, thinly sliced
2 tomatoes, peeled and chopped
1 apple, peeled, cored and slicked thickly
1 pear, peeled
2 bay leaves
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 cup vegetable oil
1 plantain, peeled and sliced
2 tablespoons capers, drained
15 green olives, 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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