Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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