Place chicken pieces in a 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.
Place casserole on the 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.