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Chicken And Fruit Casserole

















4 ½ pounds chicken pieces
6 each peppercorns
1 whole cloves, ground
1 ½ inch piece cinnamon
1 tablespoon sugar
¼ cup sherry
3 each garlic cloves
¼ cup vinegar
1 large white onion
thinly sliced
2 medium tomatoes
peeled and sliced
1 small apples
peeled, cored and thickly sliced
1 small pears
peeled, cored and thinly sliced
2 each bay leaves
teaspoon thyme
teaspoon oregano
For garnish
¼ cup vegetable oil
1 each plantain
peeled and sliced
2 tablespoons capers
15 each green olives
pitted, 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 1½ teaspoons salt.

Spread ⅓ of the onion in the bottom of the crockpot; cover with ⅓ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 490g (17.3 oz)
Amount per Serving
Calories 94953% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 366mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 188g
Vitamin A 18% Vitamin C 17%
Calcium 8% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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