Indian Roast Chicken with Nigella Rice and Bombay Aioli

Steps

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Pat chicken dry and season well then place on prepared tray. Combine Indian chicken spices with olive oil in a small bowl and brush over chicken. Roast for about 20-25 minutes, until cooked through. Set aside, covered for about 5 minutes.
2. 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.
3. 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.
4. While rice cooks, grate carrot and roughly chop spinach. Toss all carrot slaw ingredients together in a bowl and season to taste.
5. Once chicken has rested, cut into thick strips to serve.
6. To serve, divide nigella rice between plates, top with Indian roast chicken, carrot slaw and a drizzle of Bombay aioli.