Chicken-and-fruit Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 lbs: Chicken parts,
Salt,
6: Peppercorns,
1: Whole clove,
1 1/2: -in piece of cinnamon,
1 tbsp: Sugar,
1/4 cup: Dry sherry,
3: Garlic cloves, minced
1/4 cup: Vinegar,
1 large: White onion, thinly sliced
2 medium: Tomatoes, peeled and sliced
1 small: Apple, peeled, cored and thickly sliced
1 small: Pear, peeled, cored and thickly sliced
2: Bay leaves,
1/8 tsp: Thyme,
1/8 tsp: Oregano,
FOR GARNISH
1/4 cup: Vegetable oil,
1: Plantain, peeled and sliced
2 tbsp: Capers, drained
15: Green olives, pitted halved
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp