Chicken Fruit Stew

Mexican.Chef's picture

May. 11, 2011

Ingredients

Chicken breasts 6
Chicken thighs 6
Salt To Taste
Freshly ground pepper 1/2 Teaspoon
Ground cloves 1 Pinch
Ground cinnamon 1/8 Teaspoon
Sugar 1 Tablespoon
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
Bay leaves 2
Thyme 1/4 Teaspoon
Oregano 1/4 Teaspoon
Capers 2 Tablespoon (For Garnish)
Plantains/Banana 2 , peeled, sliced & fried in butter (For Garnish)

Directions

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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 313Calories from Fat 36

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 625 mg26.04%

Total Carbohydrates 27 g9%

Dietary Fiber 2 g8%

Sugars 13 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet