• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken-And-Fruit Casserole

  • Recipe Submitted by on

Category: Casseroles, Poultry

 Ingredients List

  • 4 1/2 lb Chicken parts
  • Salt
  • 6 Peppercorns
  • 1 Whole clove
  • 1 1/2-in piece of cinnamon
  • 1 tb Sugar
  • 1/4 c Dry sherry
  • 3 Garlic cloves; minced
  • 1/4 c Vinegar
  • 1 lg White onion; thinly sliced
  • 2 md Tomatoes; peeled and sliced
  • 1 sm Apple; peeled, cored and
  • - thickly sliced
  • 1 sm Pear; peeled, cored and
  • - thickly sliced
  • 2 Bay leaves
  • 1/8 ts Thyme
  • 1/8 ts Oregano

 Directions

FOR GARNISH
1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted
- halved

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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