Recipe for Chicken-and-Fruit Casserole 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 lb chicken parts
salt
6 x peppercorns
1 whl clove
1 x 1 1/2 in pie cinnamon
1 tbl sugar
1/4 cup dry sherry
3 x garlic cloves minced
1/4 cup vinegar
1 lrg white onion thinly sliced
2 med tomatoes peeled and sliced
1 sm apple, peeled cored and
thickly sliced
1 sm pear, peeled cored and
thickly sliced
2 x bay leaves
1/8 tsp thyme
1/8 tsp oregano
----------------- for garnish ----------------
1/4 cup vegetable oil
1 x plantain peeled and sliced
2 tbl capers drained
15 x green olives pitted
Instructions:
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 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 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.

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