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Chicken and Fruit Casserole

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Recipe Cooking TimePreparation30 minutes
Cooking90 minutes
Ready In2 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.

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