Chicken Fruit Stew
|Freshly ground pepper||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Ground cinnamon||1⁄8 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 , sliced|
|Tomatoes||2 , sliced|
|Tart apple||1 , cored and sliced|
|Pear||1 , cored and sliced|
|Capers||2 Tablespoon (For Garnish)|
|Plantains/Banana||2 , peeled, sliced & fried in butter (For Garnish)|
Sprinkle the chicken pieces with salt.
Mix together in a bowl the pepper, cloves, cinnamon, sugar, sherry, garlic, vinegar and salt.
Layer half the onion, tomatoes, fruit and herbs in the bottom of an ovenproof casserole.
Place the chicken pieces on top and pour on the vinegar/spice mixture.
Tbp with the remaining half of the onion, tomatoes, fruit and herbs.
Cover and bake in a 375° oven for 1 hour.
Uncover and bake another 30 minutes.
To serve, garnish with fried plantains and capers.