Chicken-And-Fruit Casserole

Name: Chicken-And-Fruit Casserole
Ingredients: 4.5 lb chicken, pieces; pinch salt; 6 peppercorns; 1 clove; 1 cinnamon, 1/2" piece; 1 Tbsp sugar; 1/4 c dry sherry; 3 garlic cloves, minced; 1/4 c vinegar; 1 large onion, thinly sliced; 2 medium tomatoes, peeled and sliced; 1 small apple, peeled, cored and thickly sliced; 1 small pear, peeled, cored and thickly sliced; 2 bay leaves; 1/8 tsp thyme; 1/8 tsp oregano; GARNISH INGREDIENTS; 1/4 c vegetable oil; 1 plantain, peeled and sliced; 2 Tbsp capers, drained; 15 green olived, halved and pitted

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By Just A Pinch KitchenCrew

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Ingredients

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4.5 lb

chicken, pieces
pinch

salt
6

peppercorns
1

clove
1

cinnamon, 1/2" piece
1 Tbsp

sugar
1/4 c

dry sherry
3

garlic cloves, minced
1/4 c

vinegar
1 large

onion, thinly sliced
2 medium

tomatoes, peeled and sliced
1 small

apple, peeled, cored and thickly sliced
1 small

pear, peeled, cored and thickly sliced
2

bay leaves
1/8 tsp

thyme
1/8 tsp

oregano
GARNISH INGREDIENTS
1/4 c

vegetable oil
1

plantain, peeled and sliced
2 Tbsp

capers, drained
15

green olived, halved and pitted

How to Make Chicken-And-Fruit Casserole

Step-by-Step

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.