Chicken-And-Fruit Casserole Recipe
Recipe Ingredients
4 1/2 lb chicken parts
1 salt
6 peppercorns
1 whole clove
1 1/2-in piece of cinnamon
1 tbsp sugar
1/4 cup dry sherry
3 garlic cloves, minced
1/4 cup vinegar
1 large white onion, thinly sliced
2 medium tomatoes, peeled and sliced
1 small apple, peeled, cored and thickl
1 small pear, peeled, cored and thickl
2 bay leaves
1/8 tsp thyme
1/8 tsp oregano
FOR GARNISH
1/4 cup vegetable oil
1 plantain, peeled and sliced
2 tbsp capers, drained
15 green olives, pitted halved
Recipe Preparation
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.
Servings: 6
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Chicken-And-Fruit Casserole Recipe from Recipes 4U
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