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Soak the apricots and currants in hot water for 10 minutes. Drain and slice each apricot into 3 pieces.
Melt the butter in a large pan with a lid over medium heat and add the chopped onion and whole shallots. Cook for 10 minutes, stirring. Allow to soften and slightly brown. Mix in the salt.
Cut the chicken into 2-inch pieces. Add to the pan. Once the chicken has taken on a golden color all over, add the cinnamon, lemon juice, and black pepper. Cook for 5 minutes, then add the hot stock and dried fruit. Bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.
Check to see if the chicken is tender. If there is still a lot of liquid, reduce with the lid off. Start cooking the rice separately according to the package instructions, but remove from heat 3 minutes before finished.
Toast the almonds gently in a dry skillet until just golden.
Add the rice, without its water, to the chicken pot and cook for another 3 minutes or until the rice is fully cooked. Serve scattered with the toasted almonds.