Chicken and Fruit Casserole

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	Preparation	30 minutes
	Cooking	90 minutes
	Ready In	2 hours

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Ingredients

4 1/2	pounds	chicken pieces
1	x	salt
6	each	peppercorns
1	whole	clove
1/2	inch	cinnamon stick
1	tablespoon	sugar
1/4	cup	sherry	dry
3	cloves	cloves	minced
1/4	cup	vinegar
1	large	white onion	thinly sliced
2	medium	tomatoes	peeled, sliced
1	small	apple	peeled, cored, thickly sliced
1	small	pear	peeled, cored, thickly sliced
2	each	bay leaves
1/8	teaspoon	thyme
1/8	teaspoon	oregano

garnish
1/4	cup	vegetable oil
1	each	plantain	peeled, sliced
2	tablespoons	capers	drained
15	each	green olives	pitted, halved

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.

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.