Chicken-And-Fruit Casserole Recipe

Chicken-And-Fruit Casserole Recipe

Ingredients:

4 & 1/2 pound of chicken cuts
Salt
6-7 peppercorns
1/4 c of dried sherry
1 clove (whole)
1 & 1/2 cinnamon piece
1 Tbsp of sugar
3 cloves garlic; minced
2 tomatoes (medium); peeled & sliced
1/4 c of vinegar
1/8 tsp of oregano
1 big onion (white); sliced thinly
1 peeled apple (small); cored & thickly sliced
1 peeled pear (small); cored & sliced
1/4 c of veggie oil
2 bayleaves
1/8 tsp of thyme
1 pc plantain; peeled & sliced
15 pitted olives (green); halved
2 Tbsps of drained capers

Instructions:

Sprinkle chicken w/ salt. You combine & grind peppercorns, cinnamon and cloves in spice-mill & mix w/ sherry, sugar, garlic & 1 & 1/2 tsps salt.

You spread one-third onion evenly in crockpot’s bottom. Cover them w/ 1/3 tomatoes, 1/3 fruit and 1/3 chicken. Add bayleaves then sprinkle w/ a bit of seasonings. Pour into half of spice-vinegar mix.

Do the same procedures and create more layers, ending in onion topping, tomatoes & fruits.

Have it covered and cooked for 1 hr then remove cover, continue cooking for thirty more mins or ’til chicken becomes tender & liquid is reduced. Throw away bayleaves.

Heat oil & fry slices of plantain ’til deeply golden-browned. Remove it then drain. Cover stew top w/ plantain, capers, and olives, then serve.

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