Chicken-And-Fruit Casserole

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Chicken parts
		Salt
6		Peppercorns
1		Whole clove
1		Cinnamon
1 tablespoon	15ml	Sugar
1/4 cup	59ml	Dry sherry
3		Garlic cloves - minced
1/4 cup	59ml	Vinegar
1 cup	62g / 2.2oz	White onion - thinly sliced (large)
2 cups	125g / 4.4oz	Tomatoes - peeled and sliced (medium)
1 cup	237ml	Apple; peeled - cored and (small)
		Thickly sliced
1		Pear; peeled - cored and (small)
		Thickly sliced
2		Bay leaves
1/8 teaspoon	0.6ml	Thyme
1/8 teaspoon	0.6ml	Oregano
		For Garnish
1/4 cup	59ml	Vegetable oil
1		Plantain - peeled and sliced
2 tablespoons	30ml	Capers - drained
15		Green olives - pitted
		Halved

Recipe 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Source:
Weight Watchers Magazine, Jan/Feb 1998

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