1 large stewing hen
1/4 cup vegetable oil
1 (16 ounce) can tomatoes, sieved
1 cup chicken broth
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/4 teaspoon cinnamon
Pinch of azafran
1/4 cup blanched almonds
1/4 cup raisins
1 cup Malaga wine
Seeds of 1 pomegranate
Cut up the chicken. Heat oil, and lightly fry chicken until brown on all sides, about 30 minutes.
Add tomatoes, broth, cloves, pepper, cinnamon, azafran, almonds and raisins. Cover; reduce heat. Simmer gently until meat is tender and sauce has thickened (about 25 minutes).
Add wine, then simmer 5 minutes more. If sauce is soupy, grind 2 slices of white bread in a blender and add to thicken.
Remove chicken to a serving platter. Pour sauce around it. Sprinkle chicken with pomegranate seeds. Garnish with avocado slices.
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