chicken-and-fruit casserole
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Ingredients For chicken-and-fruit casserole
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4.5 lbchicken, pieces
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1 smpear, peeled, cored and thickly sliced
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2bay leaves
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1/8 tspthyme
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1/8 tsporegano
- GARNISH INGREDIENTS
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1/4 cvegetable oil
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1plantain, peeled and sliced
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2 Tbspcapers, drained
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1 smapple, peeled, cored and thickly sliced
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2 mdtomatoes, peeled and sliced
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1 lgonion, thinly sliced
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pinchsalt
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6peppercorns
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1clove
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1cinnamon, 1/2" piece
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1 Tbspsugar
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1/4 cdry sherry
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3garlic cloves, minced
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1/4 cvinegar
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15green olived, halved and pitted
How To Make chicken-and-fruit casserole
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1Sprinkle the chicken with salt.
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2Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt.
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3Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.
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4Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture.
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5Repeat 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.
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6FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown; remove and drain.
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7To serve, cover the top of the stew with the capers, olives and plantain.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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