Chicken-and-Fruit Casserole

Course : Vegetables
Serves: 6
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4 1/2 pounds Chicken parts
1 teaspoon Salt
6 Whole Peppercorns
1 Whole clove
1 piece cinnamon -- (1/2 in )
1 tablespoon Sugar
1/4 cup Dry sherry
3 cloves Garlic -- 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 pieces bay leaves
1/8 teaspoon Thyme
1/8 teaspoon Oregano
-----FOR GARNISH-----
1/4 cup Vegetable oil
1 medium Plantain -- peel/slice
2 tablespoons Capers -- drained
15 large Green olives -- halved

Preparation / Directions:

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.

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