FOR GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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