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.