4 1/2 lb Chicken parts Salt 6 Peppercorns 1 Whole clove 1 1/2-in piece of cinnamon 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 --------------------------------FOR GARNISH-------------------------------- 1/4 c Vegetable oil 1 Plantain; peeled and sliced 2 tb Capers; drained 15 Green olives, pitted - halved 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.
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