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.