Chicken And Fruit Casserole Recipe

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Servings: 6

Ingredients

Cost per serving $1.78 view details
  • 4 1/2 lb chicken parts salt
  • 6 x peppercorns
  • 1 whl clove
  • 1 x 1 1/2 in pie cinnamon
  • 1 Tbsp. sugar
  • 1/4 c. dry sherry
  • 3 x garlic cloves chopped
  • 1/4 c. vinegar
  • 1 lrg white onion thinly sliced
  • 2 med tomatoes peeled and sliced
  • 1 sm apple, peeled cored and thickly sliced
  • 1 sm pear, peeled cored and thickly sliced
  • 2 x bay leaves
  • 1/8 tsp thyme
  • 1/8 tsp oregano
  • 1/4 c. vegetable oil
  • 1 x plantain peeled and sliced
  • 2 Tbsp. capers liquid removed
  • 15 x green olives pitted halved

Directions

  1. 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 tsp. salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit.
  2. Add in the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mix. 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 min longer, or possibly till the chicken is tender and some of the juices have been reduced. Throw away bay leaves.
  3. FOR THE GARNISH: Heat the oil and fry the plantain slices till deep golden. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 392g
Recipe makes 6 servings
Calories 673  
Calories from Fat 399 59%
Total Fat 44.48g 56%
Saturated Fat 10.75g 43%
Trans Fat 0.23g  
Cholesterol 173mg 58%
Sodium 280mg 12%
Potassium 731mg 21%
Total Carbs 20.52g 5%
Dietary Fiber 2.7g 9%
Sugars 12.28g 8%
Protein 44.2g 71%
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