Bombay Coconut Crusted Chicken with Spiced Pilaf

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper and place rack in middle of oven. Heat butter and a drizzle of oil in a medium pot on medium heat. Finely dice onion and cook for 2-3 minutes, until soft. Add pilaf spices and salt, cook for a further 30 seconds.
2. Stir in rice, stock and water and bring to the boil. As soon as rice boils, cover with 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.
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides and place on prepared tray. Spread with first measure of Bombay aioli and sprinkle with first measure of coconut.
4. Bake chicken, for 6-8 minutes (depending on thickness), until chicken is cooked through. Take care that coconut doesn’t burn. Remove from oven and set chicken aside to rest for 2-3 minutes then slice thickly.
5. While chicken is baking, thinly slice capsicum; dice tomato 1cm; chop mint. Place in a medium bowl with spinach, vinegar and a drizzle of olive oil. Season.
6. To serve, spoon ¾ cup cooked pilaf onto each plate with Bombay coconut crusted chicken. Serve salad on the side. Drizzle over remaining Bombay aioli and garnish with coconut thread.