Instructions: Cool and grind 1/2 cup of the toasted almonds in a blender until fine.

Coarsely chop the remaining 1/4 cup.

Heat oil to 370 degrees F in a large skillet. Brown chicken pieces, 10 minutes on each side. Place chicken in a single layer in a shallow glass baking pan.

Preheat oven to 325 degrees.

In a medium bowl, combine pineapple, grapes, orange juice, wine, honey, cinnamon, cloves, thyme and all of the almonds; pour over chicken. Bake for 40 minutes, basting several times with pan juices. Increase oven to 350 degrees; bake 10 minutes longer.

Garnish with orange peel and serve.

Note: To blanch almonds, put them in a bowl, pour boiling water over them, let sit 5 minutes, then drain and pull skins off.

To toast almonds, arrange dry nuts in a single layer on a baking sheet. Place

In a 300-degree oven for 30 minutes, stirring occasionally to ensure that the nuts brown evenly.

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