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    Chicken-and-Fruit Casserole

    Source of Recipe


    4 1/2 pounds chicken parts
    6 peppercorns
    1 whole clove
    1/2-inch piece cinnamon stick
    1 tablespoon sugar
    1/4 cup dry sherry
    3 garlic cloves, minced
    1/4 cup vinegar
    1 white onion, thinly sliced
    2 tomatoes, peeled and chopped
    1 apple, peeled, cored and slicked thickly
    1 pear, peeled
    2 bay leaves
    1/8 teaspoon thyme
    1/8 teaspoon oregano

    1/4 cup vegetable oil
    1 plantain, peeled and sliced
    2 tablespoons capers, drained
    15 green olives, 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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