Chicken And Fruit Casserole

Name: Chicken And Fruit Casserole
Cook time: P1H30M
Total time: P1H50M
Yield: 6
Cuisine: Fusion
Ingredients: chicken pieces; salt; peppercorns; cloves, ground; cinnamon; sugar; sherry; garlic cloves; vinegar; white onion; tomatoes; apples; pears; bay leaves; thyme; oregano; vegetable oil; plantain; capers; green olives

Yield

6 servings

Prep

20 min

Cook

90 min

Ready

110 min

Ingredients

Amount	Measure	Ingredient	Features
4 ½	pounds	chicken pieces
		salt	*
6	each	peppercorns	*
1	whole	cloves, ground	*
1 ½	inch piece	cinnamon	*
1	tablespoon	sugar
¼	cup	sherry dry	*
3	each	garlic cloves minced
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	*
⅛	teaspoon	thyme	*
⅛	teaspoon	oregano
For garnish
¼	cup	vegetable oil
1	each	plantain peeled and sliced	*
2	tablespoons	capers drained
15	each	green olives pitted, halved	*

Ingredients

Amount	Measure	Ingredient	Features
2	kg	chicken pieces
1	x	salt	*
6	each	peppercorns	*
1	whole	cloves, ground	*
1.5	inch piece	cinnamon	*
15	ml	sugar
59	ml	sherry dry	*
3	each	garlic cloves minced
59	ml	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	*
0.6	ml	thyme	*
0.6	ml	oregano

For garnish
59	ml	vegetable oil
1	each	plantain peeled and sliced	*
3E+1	ml	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 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.