Chicken and fruit Casserole
Cooking MethodSlow Cooker
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.
