Recipe - Chicken-And-Fruit Casserole

4 One half pound Chicken parts
Salt
6 Peppercorns
1 Whole clove
1 1/2in piece of cinnamon
1 tablespoon Sugar
One fourth cup Dry sherry
3 Garlic cloves; minced
One fourth cup Vinegar
1 lg White onion; thinly cut or sliced up
2 md Tomatoes; peeled and cut or sliced up
1 small Apple; peeled, cored and
thickly cut or sliced up
1 small Pear; peeled, cored and
thickly cut or sliced up
2 Bay leaves
1/8 teaspoon Thyme
1/8 teaspoon Oregano

FOR GARNISH
One fourth cup Vegetable oil
1 Plantain; peeled and cut or sliced up
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 One half 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
vinegarspice 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini