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.