Chicken With Pears And Apples In Casserole
Ingredients
4 1/2 pounds Chicken parts
6 Peppercorns
1 Whole clove
1 1/2 inch piece of cinnamon
1 Tbsp. Sugar
1/4 C. Dry sherry
3 Garlic cloves, minced
1/4 C. 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
Garnish:
1/4 C. Vegetable oil
1 Plantain, peeled and sliced
2 Tbsp. Capers, drained
15 Green olives, pitted halved
Cooking Instructions
Sprinkle 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 tsp. salt. Spread 1/3 of the onion in the bottom of the crock pot, 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. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)