Spiced chicken hotpot
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Spiced chicken hotpot

By Sara Buenfeld

Add gentle spicing and apricots to elevate this chicken casserole to a dish reminiscent of a Moroccan tagine. It’s healthy too, with four of your 5-a-day

  • Prep:20 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 539
  • fat 15g
  • saturates 4g
  • carbs 52g
  • sugars 0g
  • fibre 16g
  • protein 41g
  • salt 1.1g

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)
MPU 2

Method

  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.

  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.

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