Ingredients

2 tsp olive oil

2 onions (400g), halved and thickly sliced

2 aubergines, halved and thickly sliced

40g ginger, cut into fine slices

1 garlic clove, crushed

40g fresh turmeric, grated or 1 tsp ground

¼ tsp allspice

2 tsp cumin seeds

2 tsp ground coriander

400g can chickpeas

2 red peppers, deseeded and diced

2 tsp bouillon powder

50g dried apricots, halved

600g pack skinless chicken thigh fillets, all visible fat trimmed off, cut into large chunks

20g pack coriander, chopped

560g large potatoes, very thinly sliced (no need to peel)

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) / gas mark 4. Heat 1 tsp of olive oil in a large, deep flameproof casserole with a heavy base and a lid. Add the onions and a splash of water, cover, and cook over medium heat for 5 minutes until softened.

Step 2: Stir the onions, then add the sliced aubergines. Cover again and cook for another 5 minutes to soften.

Step 3: Add the ginger, crushed garlic, grated or ground turmeric, allspice, cumin seeds, and ground coriander. Stir well to combine all the spices with the vegetables.

Step 4: Tip in the chickpeas with their liquid, then add the diced red peppers, bouillon powder, halved apricots, chicken chunks, and a full can of water (400ml). Stir in the chopped coriander.

Step 5: Layer the thinly sliced potatoes on top in a slightly overlapping spiral pattern. Press them down gently to compact the layer, then brush with the remaining 1 tsp olive oil.

Step 6: Cover the casserole with its lid and bake in the oven for 1 to 1½ hours. Halfway through cooking, remove the lid and continue baking until the potatoes are tender and the juices are bubbling.

Tips & Variations

For extra depth, toast the cumin seeds briefly before adding them to release more flavor.

You can substitute chicken thighs with skinless chicken breast, but cooking time may be slightly reduced.

Feel free to add other vegetables like carrots or zucchini for added texture and nutrition.

If you don’t have fresh turmeric, ground turmeric works well as a convenient alternative.

FAQs

Can I use other types of potatoes for this hotpot?

Yes, you can use waxy or all-purpose potatoes thinly sliced. Just ensure they are cut evenly so they cook through properly.

Is it possible to make this dish vegetarian?

Absolutely. Simply omit the chicken and add extra chickpeas or other legumes for protein, and consider adding mushrooms for a meaty texture.

Dinner

Spiced Chicken Hotpot Recipe

Introduction