Chicken-And-Fruit Casserole
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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4.5 lbchicken, pieces
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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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1 largeonion, thinly sliced
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2 mediumtomatoes, peeled and sliced
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1 smallapple, peeled, cored and thickly sliced
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1 smallpear, 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
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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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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.
About Chicken-And-Fruit Casserole
Course/Dish: Chicken Casseroles
Other Tag: Quick & Easy
