Pour 2 litres (67 oz) of water in a large saucepan. Add 1 teaspoon salt, lemon zest, peppercorns, bay leaf and cinnamon stick. Bring to boil and lower chicken in, breast side down. Add a little more water if the chicken is not completely covered. Cover with tight fitting lid.
Allow to boil again then reduce heat and simmer for 25 minutes. Turn off the heat and leave the chicken in the the broth for a further 40 minutes to continue cooking. Remove the chicken from the saucepan and once cool enough to handle, shred the meat, discarding fat, skin and bones. Reserve the broth.
In another medium saucepan, cook the lamb mince, until well browned, breaking up any lumps. Stir in the butter, spices and remaining salt. Add the rice, stir to coat and add 2 ½ cups of reserved broth. Cover and simmer for 20 minutes, until rice is tender.
Saute the almonds and pine nuts with the olive oil until golden brown.
To serve, if you have a round bundt style cake tin (ring tin) or use a medium size round bowl, place the nuts in the bottom. Place the shredded chicken over the nuts and up the sides of the surface of the cake tin or bowl, then spoon the rice in, packing in quite firmly. Place a large plate over the bottom of the mould and invert onto the plate.
Sprinkle with sultanas and serve.
Note: Use the leftover broth for a delicious soup or serve with the chicken and rice similar to Hainan Chicken.