Ingredients

• 1 (3 1/2-pound) chicken, cut into 2 legs and 2 breasts
• 1 cup maple syrup
• 1 tablespoon oil
• 1/4 cup white wine vinegar
• 1 3/4 cups tomato puree
• 1/2 cup dry sherry
• 1 tablespoon soy sauce
• Freshly ground salt
• Freshly ground pepper
• 2 teaspoons hot curry powder
• 1 teaspoon powdered marjoram
• 4 whole cloves, smashed
• 1 medium onion, finely diced
• 1/2 cup mushrooms, finely sliced
• 2 tablespoons golden raisins
• 1/4 cup blanched almonds
• 1 green pepper, finely diced
• 2 celery stalks, finely sliced

Instructions

1. Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
2. Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.