Season chicken and brown pieces on all sides in fat. Blanch almonds.
Remove skins, chop and add with raisins, pineapple, spices and orange
juice. Cover tightly and simmer until chicken is tender. Work flour smooth
with 2 tablespoons cold water and add here and there, shaking pan to mix
well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot
platter . Pour some of the gravy over and garnish platter with half-moon
slices of avocado and poomegranate pips. Serve remaining gravy in a gravy
boat.

Makes 4 servings.