Spiced chicken hotpot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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)
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.
