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