Wash the poultry when cold, dry with kitchen roll. Cut each poultry into four pieces with poultry shears or carving knife.
Mix garlic with 3/4 of salt, juice of one lemon, pepper and 2/3 of oil to a marinade. Place the meat in a large baking dish, pour the marinade over it and marinate in the refrigerator for one night with the lid closed.
Preheat the stove to 200 degrees.
Peel the shallots. Heat the remaining oil in a roasting pan on the kitchen stove, brown the meat heartily on all sides, add the shallots, fold in the cardamom and add the cinnamon stick. Cook everything on medium heat for 15 to 20 minutes. Pour in clear soup little by little.
Blanch the tomatoes, remove the skin and cut into quarters. Add to poultry form with raisins and pine nuts. Steam for another 5 minutes. Season with pepper, cardamom and salt, remove the cinnamon stick.
Serve sprinkled with chopped mint.
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