4 1/2 lb Chicken parts
Salt 6 Peppercorns
1 Whole=clove
1 Cinnamon stick/1/2 inch
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
Garnish: 1/4 c Vegetable oil
1 Plantain; peeled and sliced
2 tb Capers; drained
15 Green olives, pitted and
-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 PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK —–