Chicken-and-fruit casserole

6 servings

Ingredients

Quantity Ingredient
4½ pounds Chicken parts
Salt
6 Peppercorns
1 Whole clove
1 1/2-in piece of cinnamon
1 tablespoon Sugar
¼ cup Dry sherry
3 Garlic cloves; minced
¼ cup Vinegar
¼ cup Vegetable oil
1 Plantain; peeled and sliced
2 tablespoons Capers; drained
1 large White onion; thinly sliced
2 mediums Tomatoes; peeled and sliced
1 small Apple; peeled, cored and thickly sliced
1 small Pear; peeled, cored and thickly sliced
2 Bay leaves
⅛ teaspoon Thyme
⅛ teaspoon Oregano
15 Green olives, pitted halved

Directions

FOR GARNISH

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 1½ teaspoons salt. Spread ⅓ of the onion in the bottom of the crockpot; cover with ⅓ 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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