Whisk together soy sauce, lemon juice, sherry, honey, thyme, curry powder, oregano, ground ginger, black pepper and garlic. Place marinade with turkey into a resealable plastic bag and marinate for at least 30 minutes or up to 24 hours.
Bring white rice and chicken stock to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes.
Heat olive oil in a large frying pan over medium-high heat; cook turkey pieces until browned on all sides. Sprinkle turkey with prunes, apricots and currants; pour marinade into the frying pan. Bring to the simmer, cover and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the turkey is no longer pink at the bone, about 15 minutes. Serve over white rice and sprinkle with almonds.