Chicken and Rice Pilaf with Almonds and Currants

This is adapted from a recipe I found on Epicurious. It was easy and delicious.

1-2 tablespoons olive oil
1/2 cup chopped onion and/or shallots
6-8 chicken parts
1 garlic clove, chopped
1 1/2 cups white rice (I used basmati and it was excellent)
1/4 cup dried currants or raisins
1/2 tsp cinnamon
4 cups chicken broth
1/4 cup sliced, toasted almonds
1 tsp mild curry powder (I used Indonesian curry)

Heat oil in heavy large deep skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and brown skin side down for about 5 minutes. Turn with tongs and brown other side. Then cook until no pink is showing on outsides of pieces. Remove chicken to plate and cover with foil. Add onion and garlic to pan and saute until translucent. Deglaze with some of the chicken broth. Add spices, then rice and currants. Add remaining broth and chicken pieces and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with almonds.