Maple Syrup Chicken

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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