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Chicken Fruit Casserole

A home-style Chicken Fruit Casserole made with Chicken Parts, Sugar, Vinegar, and Vegetable Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 1/2 lb
• 1 tbsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Sprinkle the chicken with salt.

2. 2

   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.

3. 3

   Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.

4. 4

   Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture.

5. 5

   Repeat the layers, finishing up with a topping of onion, tomatoes and fruit.

6. 6

   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.

7. 7

   Discard bay leaves.

8. 8

   For the garnish: Heat the oil and fry the plantain slices until deep golden brown.

9. 9

   Remove and drain.

10. 10

    To serve, cover the top of the stew with the capers, olives and plantain.