3/4 c. whole almonds
3 lbs. chicken pieces
1/2 c. crushed pineapple
1 c. fresh seedless grapes
1 c. orange juice
1 c. dry white wine
1/8 tsp. ground cloves
1/8 tsp. thyme

Toast almonds at 300 degrees for 30 minutes. Cool and grind 1/2 cup of the almonds in blender until fine. Coarsely chop the remaining 1/4 cup. Brown chicken in hot oil for 10 minutes. Place single layer of chicken in baking dish. Preheat oven to 325 degrees.

Combine remaining ingredients and pour over chicken. Bake 40 minutes, basting several times with juices. Increase baking time to 350 degrees and bake 10 minutes longer. Garnish with slivers of orange rind. Serve with Mexican rice.