Spiced chicken hotpot recipe | Good Food

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)

Method

step 1
Heat the oven to 180C/160C fan/ gas 4, then heat 1 tsp of the olive oil in a large, deep flameproof casserole with a heavy base and a lid. Add the onions and a splash of water, then cover and leave to cook over a medium heat for 5 mins, until softened a little. Stir well, then add the sliced aubergines and cook, covered, for 5 mins to soften.
step 2
Add the ginger, garlic, turmeric, and dry spices. Stir well and tip in the chickpeas along with their water, then the peppers, bouillon, apricots, chicken and a can full of water (400ml). Stir in the coriander, then layer the potatoes on top, slightly overlapping in a spiral pattern. Gently press to compact them and brush with the remaining 1 tsp oil. Bake for 1-1 ½ hrs with the lid on. Remove the cover halfway through and continue cooking until the potatoes are tender and the juices bubbling.