---------- Recipe via Meal-Master (tm) v8.05
       Title: Chicken and Fruit Casserole
  Categories: Casseroles, Crockpot
       Yield: 6 servings
   4 1/2 lb Chicken parts
       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
     1/4 c  Vegetable oil
       1    Plantain; peeled and sliced
       2 tb Capers; drained
      15    Green olives, pitted and
       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