Chicken-And-Fruit Casserole
1By Just A Pinch KitchenCrew
☆☆☆☆☆ 0 votes0
Ingredients
-
4.5 lbchicken, pieces
-
pinchsalt
-
6peppercorns
-
1clove
-
1cinnamon, 1/2" piece
-
1 Tbspsugar
-
1/4 cdry sherry
-
3garlic cloves, minced
-
1/4 cvinegar
-
1 largeonion, thinly sliced
-
2 mediumtomatoes, peeled and sliced
-
1 smallapple, peeled, cored and thickly sliced
-
1 smallpear, peeled, cored and thickly sliced
-
2bay leaves
-
1/8 tspthyme
-
1/8 tsporegano
-
GARNISH INGREDIENTS
-
1/4 cvegetable oil
-
1plantain, peeled and sliced
-
2 Tbspcapers, drained
-
15green olived, halved and pitted
How to Make Chicken-And-Fruit Casserole
- 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.