4 1/2 lb 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
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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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