Pomegranate Chicken

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
Avocado (optional)

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.

Serves 6.