| 1 | | (5 1/2-to-6 lb) stewing hen or capon, cleaned and dressed |
| 2 | | Whole bay leaves |
| 2 | | Stalks celery (include tops) |
| 2 | qt | Water |
| 2 | lg | Yellow onions; peeled coarsely chopped |
| 2 | lg | Sweet green peppers; cored, seeded & coarsely chopped |
| 2 | | Garlic cloves peeled and crushed |
| 1/4 | c | Olive or other cooking oil |
| 1/3 | c | Minced parsley |
| 1 | c | Dried currants or raisins |
| 1 | tb | Curry powder |
| 1 | ts | Cayenne pepper |
| 1/4 | ts | Freshly ground black pepper |
| 1/2 | ts | Dried thyme, crumbled |
| 1/4 | ts | Ground cloves |
| 2 | ts | Salt |
| 2 | cn | (1 lb, 12 oz) tomatoes with their juice |
| 3 | c | Reserved chicken stock |
| 1 | c | Toasted slivered almonds (topping) |
