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. |
