Orange-Pineapple Chicken (Pollo con Jugo de Naranja)

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
3 tablespoons vegetable oil
3/4 cup orange juice
1/2 cup raisins
1/4 cup dark rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (8 ounce) can crushed pineapple, undrained
1/4 cup toasted slivered almonds

Mix flour, salt and pepper. Coat chicken with flour mixture.

Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes.

Place chicken in ungreased 13 x 9-inch baking dish.

Mix remaining ingredients except almonds; pour over chicken. Bake uncovered at 350 degrees F, spooning juices over chicken occasionally, until thickest pieces of chicken are done — 40 to 50 minutes.

Sprinkle with almonds.

Yields 6 servings.