Recipe for Chicken-And-Fruit Casserole


4 1/2 lb chicken parts
1 salt
6 peppercorns
1 whole clove
1 1/2-in piece of cinnamon
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; peeled and sliced
1 small apple; peeled, cored and thickl
1 small pear; peeled, cored and thickl
2 bay leaves
1/8 teaspoon thyme
1/8 teaspoon oregano

1/4 cup vegetable oil
1 plantain; peeled and sliced
2 tablespoon capers; drained
15 green olives, pitted halved


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here