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Mix the chicken pieces with the spices and salt to coat, then place skin-side down in a large ovenproof saute pan with a lid.
If you are using skinless chicken, add two tablespoons of olive oil to the pan before adding the chicken.
Place on a medium-low heat and fry for eight to 10 minutes, until the skin is golden all over; remove the chicken with a pair of tongs to a bowl.
Add all the sliced vegetables and crushed garlic to the pan, mix well and saute over a low heat for six minutes.
Empty into the bowl with the chicken.
Heat the oven to 200C (180C fan)/390F/gas mark 6.
Return the pan to the heat, add the tablespoon of olive oil and the diced shallot and grated carrots.
Mix well and cook over a medium-high heat for about five minutes, until the carrots start to collapse.
Add the rice and mix well to coat, then return the content of the chicken bowl to the pan, with all the juices.
Mix a little to bury the vegetables and chicken in among the rice kernels.
Mix the boiling water with the amba or piccalilli, and pour over the rice.
Bring to a boil, then remove from the heat, cover first with a sheet of baking paper, then a lid (or silver foil), and transfer to the oven for 25 minutes.
Remove from the oven and leave to rest for 10 minutes, before uncovering and serving with plenty of freshly chopped parsley, plus a few lemon wedges.