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Chicken and fruit Casserole

Ingredients
  • 4 1/2 pounds chicken parts
  • salt
  • 6 peppercorns
  • 1 whole clove
  • 1/2-inch piece cinnamon stick
  • 1 tablespoon sugar
  • 1/4 cup dry sherry
  • 3 garlic cloves, minced
  • 1/4 cup vinegar
  • 1 white onion, thinly sliced
  • 2 tomatoes, peeled and chopped
  • 1 apple, peeled, cored and slicked thickly
  • 1 pear, peeled
  • 2 bay leaves
  • 1/8 teaspoon thyme
  • 1/8 teaspoon oregano
  • 1/4 cup vegetable oil
  • 1 plantain, peeled and sliced
  • 2 tablespoons capers, drained
  • 15 green olives, halved
Instructions

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 slow cooker; 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.

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