Pollo Almendrado(Almond Chicken)

• 3/4 c. whole almonds, blanched
• 3 lb. chicken pieces (cut up whole chicken or chicken breasts)
• canola oil for frying (1/2 inch deep)
• 1/2 c. crushed pineapple
• 1 c. orange juice
• 1 c. dry white wine
• 1/4 tsp. cinnamon
• 1/8 tsp. cloves
• 1/8 tsp. thyme

1. Toast the almonds in a 300u0b0 oven for 25 minutes or until brown; do not burn.
2. Set aside to cool.
3. When cool, grind 1/2 cup of almonds in blender until fine.
4. Chop remaining 1/4 cup coarsely.
5. Brown chicken pieces in tho hot oil for 10 minutes on each side.
6. Place chicken in single layer in a shallow glass baking pan.
7. Combine all other ingredients, including almonds, and pour over chicken.
8. Bake at 325u0b0 for 40 minutes.
9. Baste several times.
10. Increase temperature to 350u0b0 and bake an additional 10 minutes.
11. Serves 4.

whole almonds, chicken, canola oil, pineapple, orange juice, white wine, cinnamon, cloves, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056365 (may not work)