Chicken And Fruit Casserole

110 minutes Prep: 20 minutes Cook: 90 minutes

949 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4 1/2	pounds	chicken pieces
1	x	salt
6	each	peppercorns
1	whole	clove
1 1/2	inch piece	cinnamon
1	tablespoon	sugar
1/4	cup	sherry	dry
3	each	garlic cloves	minced
1/4	cup	vinegar
1	large	white onion	thinly sliced
2	medium	tomatoes	peeled and sliced
1	small	apple	peeled, cored and thickly sliced
1	small	pear	peeled, cored and thinly sliced
2	each	bay leaves
1/8	teaspoon	thyme
1/8	teaspoon	oregano

For garnish
1/4	cup	vegetable oil
1	each	plantain	peeled and sliced
2	tablespoons	capers	drained
15	each	green olives	pitted, halved

Directions

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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Nutrition Facts

Serving Size 490g

Amount per Serving

Calories 949 53% of calories from fat

	% Daily Value*
Total Fat 56.0g	86%
Saturated Fat 14.0g	71%
Trans Fat 0.0g
Cholesterol 300mg	100%
Sodium 366mg	15%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	8%
Sugars 8.0g
Protein 94.0g	188%

Vitamin A	18%		Vitamin C	17%
Calcium	8%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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