Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  pounds        Chicken parts
                        Salt
   6                    Peppercorns
   1      Whole         clove
   1      piece         cinnamon -- (1/2 in )
   1      tablespoon    Sugar
     1/4  cup           Dry sherry
   3                    Garlic cloves -- minced
     1/4  cup           Vinegar
   1      large         White onion -- thinly sliced
   2      medium        Tomatoes -- peel/slice
   1      small         Apple -- peeled
                        (cored/thickly sliced
   1      small         Pear -- peeled
                        (cored/thickly sliced
   2                    Bay leaves
     1/8  teaspoon      Thyme
     1/8  teaspoon      Oregano
                        -----FOR GARNISH-----
     1/4  cup           Vegetable oil
   1                    Plantain -- peel/slice
   2      tablespoons   Capers -- drained
  15                    Green olives -- halved

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.