1.Heat 1 tablespoon of the oil in large saucepan, cook pumpkin, over high heat, stirring occasionally, until browned. Remove from pan.
2.Heat remaining oil in the same pan, cook chicken, in batches, until browned all over. Remove from pan.
3.Cook onion in same pan, stirring, until soft. Add spices and saffron, stir until fragrant. Add rice, stir 1 minute, then stir in stock. Place chicken, pumpkin and currants on top of rice, bring to the boil. Reduce heat, simmer, covered tightly, for 10 minutes or until stock is absorbed and rice is tender. Add almonds, apricots and coriander, stir gently to combine.
4.Serve with combined yogurt and juice, and extra lime wedges, if desired.