Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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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