Name: Chicken and fruit Casserole
Ingredients: 4 1/2 pound chicken parts; salt; 6 peppercorns; 1 whole clove; 1/2-inch piece cinnamon stick; 1 tablespoon sugar; 1/4 cup dry sherry; 3 garlic cloves, minced; 1/4 cup vinegar; 1 white onion, thinly sliced; 2 tomatoes, peeled and chopped; 1 apple, peeled, cored and slicked thickly; 1 pear, peeled; 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, halved

Chicken and fruit Casserole

Cooking MethodSlow Cooker

Ingredients

4 1/2 pounds chicken parts
salt
6 peppercorns
1 whole clove
1/2-inch piece cinnamon stick
1 tablespoon sugar
1/4 cup dry sherry
3 garlic cloves, minced
1/4 cup vinegar
1 white onion, thinly sliced
2 tomatoes, peeled and chopped
1 apple, peeled, cored and slicked thickly
1 pear, peeled
2 bay leaves
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 cup vegetable oil
1 plantain, peeled and sliced
2 tablespoons capers, drained
15 green olives, halved

Instructions

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 slow cooker; 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.