Description
A flavorful spiced chicken hotpot combining tender chicken thigh chunks with aromatic spices, chickpeas, aubergines, apricots, and thinly sliced potatoes baked to perfection in a rich and fragrant casserole.
Ingredients
Scale
Vegetables & Herbs
- 2 onions (400g), halved and thickly sliced
- 2 aubergines, halved and thickly sliced
- 40g ginger, cut into fine slices
- 1 garlic clove, crushed
- 2 red peppers, deseeded and diced
- 20g pack coriander, chopped
- 560g large potatoes, very thinly sliced (no need to peel)
Spices & Seasonings
- 40g fresh turmeric, grated or 1 tsp ground
- ¼ tsp allspice
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp bouillon powder
Protein & Legumes
- 600g pack skinless chicken thigh fillets, all visible fat trimmed off, cut into large chunks
- 400g can chickpeas
Other Ingredients
- 50g dried apricots, halved
- 2 tsp olive oil
- Additional 1 tsp olive oil for brushing
- 400ml water (1 can size)
Instructions
- Prepare the base: Preheat your oven to 180C/160C fan/gas mark 4. Heat 1 teaspoon of olive oil in a large, deep flameproof casserole with a heavy base and a lid over medium heat on the stovetop. Add the halved and thickly sliced onions with a splash of water, cover, and cook for 5 minutes until softened slightly.
- Cook aubergines: Stir the onions then add the sliced aubergines to the casserole. Cover again and cook for a further 5 minutes until the aubergines have softened.
- Add spices and aromatics: Add the sliced ginger, crushed garlic, grated fresh turmeric (or ground turmeric), allspice, cumin seeds, and ground coriander into the casserole. Stir well to coat vegetables with the spices.
- Combine ingredients: Tip in the chickpeas along with their liquid, add the diced red peppers, bouillon powder, halved dried apricots, and the chunked chicken thighs. Pour in 400ml water (one can size) and stir in the chopped coriander.
- Layer potatoes: Arrange the very thinly sliced potatoes on top of the mixture in a slightly overlapping spiral pattern. Gently press down to compact the potatoes. Brush the potatoes with the remaining 1 teaspoon of olive oil.
- Bake the hotpot: Cover the casserole with its lid and bake in the preheated oven for 1 to 1½ hours. Halfway through cooking, remove the lid to allow the potatoes to brown and the juices to bubble. Continue baking uncovered until the potatoes are tender and golden.
Notes
- Using a flameproof casserole ensures you can start cooking on the stovetop and transfer directly to the oven.
- Thinly slicing potatoes helps them cook evenly and creates a tender topping.
- Adjust the water quantity if needed to avoid drying out, but the casserole should be juicy.
- Fresh turmeric adds more flavor and vibrancy than ground, but ground turmeric is a reliable substitute.
- This dish can be served with a side of yogurt or flatbread to balance the spices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: spiced chicken hotpot, chicken thigh casserole, baked chicken with potatoes, Middle Eastern chicken recipe, aubergine chickpea hotpot
