Passover Cornish Hen with Raisins, Tomatoes and Spices

2 tbsp EVO oil
1 x Cornish game hen, halved
Salt and freshly ground black pepper, to taste
1 tsp Cinnamon, ground
1 cup Chopped onion
1/2 tsp Cloves, ground
1 cup Canned plum tomatoes, diced, with juices reserved
1 cup Dried raisins, soaked in hot water for 1 hr and drained
1/2 cup Chicken stock
1/3 cup Brown sugar

Heat 1 tbsp EVO oil in a large saucepan. Sprinkle the hens with salt, pepper and 1 tsp cinnamon, then brown well. In another saucepan, heat remaining tbsp of EVO oil, add the onions and cook over low heat 5 min or until onions are transparent. Add remaining cinnamon and the cloves and cook 3 more min stirring occasionally. Add about 1/2 c of the reserved tomato juices. Puree half the soaked raisins in a food processor or blender, and coarsely chop the rest. Add the pureed raisins, the diced tomatoes and chicken stock to the onion mixture. Simmer, uncovered, 5 min. Puree 1/2 c of the onion mixture. Return to the pan, add the remaining raisins, brown sugar and remaining chicken stock. Add enough additional liquid to thin the sauce out to a medium thickness. Place half the sauce in the bottom of a covered glass casserole dish . Add the hen and cover with the remaining sauce. Microwave, until done, 15-20 minutes on high. Check with a thermometer to see that the hen is cooked to at least 170F inside. Transfer to a stove pot to serve for Passover.