Indian Roast Chicken with Nigella Rice and Bombay Aioli

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 8, 2018.

The easiest way cut butterflied chicken is to hold with tongs and cut into quarters with a sharp knife.

Ingredients

Preheat oven to 200°C. Line a large baking tray with baking paper. Pat chicken dry and season well. Place on prepared tray. Combine first measure of spice mix with olive oil in a small bowl and brush over chicken. Roast skin-side-up for about 35 minutes, until cooked through. Set aside, covered, for about 5 minutes.
While chicken cooks, finely dice onion and heat a drizzle of oil in a large pot on medium heat. Cook onion and nigella seed mix for about 4 minutes, stirring often until softened and fragrant.
Add rice, water and salt and bring to the boil. Cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice cooks, grate carrots and roughly chop spinach. Toss all slaw ingredients together and season to taste.
Once chicken has rested, cut into large pieces to serve.
To serve, divide nigella rice between plates, top with Indian roast chicken, carrot slaw and a drizzle of Bombay aioli.