Ingredients
4 1/2 lb chicken parts
1 salt
6 peppercorns
1 whole clove
1 1/2-in piece of cinnamon
1 tbsp sugar
1/4 cup dry sherry
3 garlic cloves, minced
1/4 cup vinegar
1 large white onion, thinly sliced
2 medium tomatoes, peeled and sliced
1 small apple, peeled, cored and thickl
1 small pear, peeled, cored and thickl
2 bay leaves
1/8 tsp thyme
1/8 tsp oregano
FOR GARNISH
1/4 cup vegetable oil
1 plantain, peeled and sliced
2 tbsp capers, drained
15 green olives, pitted halved
Directions
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.
Servings: 6 servings
Chicken-And-Fruit Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Fruit; Main Dish; Poultry
The History of Recipes
It is possible to follow the history of meal recipes back into antiquity, at least as far back as the Egyptians, and maybe even further. However, sadly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the cooks of his times made use of many aromatic flavours, including a few that are still present in modern kitchens like thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including parsley, basil and rosemary. The introduction of these new culinary ideas prompted a surge in manuscripts on cookery, the majority of which are kept safe in private libraries. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken And Fruit Casserole recipe.
