1.Preheat oven to 180°C or 160°C fan. Place chicken in a roasting pan. Combine remaining ingredients, except lime. Brush over chicken. Bake for 40-45 minutes until cooked, basting occasionally. Rest for 5 minutes.
2.Meanwhile, to make pilaf, heat oil in a pan on high. Cook onion for 2-3 minutes, until soft. Stir in rice. Add stock and bring to boil. Reduce heat to low and simmer, covered, for 10-12 minutes, until liquid is absorbed and rice is tender. Remove from heat.
3.Stir in peas, currants and almonds. Cover and rest for 5 minutes. Serve chicken on pilaf with lime halves.
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