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Heat the oil in a Dutch oven. Add chicken and cook over medium heat for about 30 minutes, until browned on all sides. Add tomatoes, broth, spices, almonds, and raisins. Cover and boil gently until the meat is tender and the sauce thickened, about 25 minutes. Add wine and simmer for 5 minutes more. Transfer the chicken to a platter. Pour the sauce on top and sprinkle with pomegranate seeds. Garnish with avocado slices. Serves 6
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