Spiced Chicken Hotpot Recipe

Introduction

This spiced chicken hotpot is a comforting and flavorful dish that brings together tender chicken, sweet apricots, and fragrant spices. Layered with thinly sliced potatoes and gently baked, it’s perfect for a cozy dinner that impresses with minimal effort.

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, trimmed and cut into large chunks
• 20g pack coriander, chopped
• 560g large potatoes, very thinly sliced (no need to peel)

Instructions

1. Step 1: Preheat the oven to 180C/160C fan/gas mark 4. Heat 1 tsp of olive oil in a large, deep flameproof casserole with a heavy base and lid. Add the onions and a splash of water, cover, and cook over medium heat for 5 minutes until slightly softened.
2. Step 2: Stir the onions, then add the sliced aubergines. Cover again and cook for another 5 minutes to soften the aubergines.
3. Step 3: Add the ginger, garlic, turmeric, allspice, cumin seeds, and ground coriander. Stir well to combine the spices with the vegetables.
4. Step 4: Pour in the chickpeas with their water, then add the diced red peppers, bouillon powder, dried apricots, chicken pieces, and one can (400ml) of water. Stir in the chopped coriander.
5. Step 5: Layer the thinly sliced potatoes on top of the mixture in a slightly overlapping spiral pattern. Press gently to compact them and brush the potatoes with the remaining 1 tsp of olive oil.
6. Step 6: Cover the casserole with its lid and bake in the oven for 1 to 1 ½ hours. Halfway through cooking, remove the lid to allow the potatoes to brown and the juices to bubble. Continue cooking until the potatoes are tender and the chicken is cooked through.

Tips & Variations

• Use sweet potatoes instead of regular potatoes for a different flavor and color.
• If fresh turmeric is unavailable, ground turmeric works well as a substitute.
• For extra heat, add a chopped chili along with the garlic and ginger.
• Serve with a side of steamed greens or crusty bread to soak up the flavorful juices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until piping hot. This hotpot also freezes well—defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thigh fillets?

Yes, but chicken thighs stay juicier and more tender during the long cooking time. If you use breast, watch carefully to avoid drying out the meat.

What can I substitute for dried apricots?

Other dried fruits like raisins, sultanas, or chopped dates work well and add similar sweetness and texture.

Spiced Chicken Hotpot Recipe

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★★★★★

4.8 from 54 reviews

• Author: Ben
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Spiced Chicken Hotpot is a comforting, aromatic one-pot meal featuring tender chicken thigh fillets slow-cooked with a medley of flavorful spices, aubergines, chickpeas, and sweet dried apricots, all topped with thinly sliced potatoes baked to golden perfection. Perfect for a hearty dinner, this recipe blends warming spices like cumin, coriander, turmeric, and allspice, creating a rich, fragrant dish that’s both satisfying and nutritious.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 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 turmeric
• ¼ tsp allspice
• 2 tsp cumin seeds
• 2 tsp ground coriander

Main Ingredients

• 400g can chickpeas (including liquid)
• 2 red peppers, deseeded and diced
• 2 tsp bouillon powder
• 50g dried apricots, halved
• 600g skinless chicken thigh fillets, trimmed of visible fat and cut into large chunks
• 20g pack coriander, chopped

Topping

• 560g large potatoes, very thinly sliced (no need to peel)
• Remaining 1 tsp olive oil (for brushing)

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Instructions

1. Prepare and soften onions: Preheat the oven to 180C/160C fan/gas 4. Heat 1 tsp of olive oil in a large, deep flameproof casserole with a heavy base and lid over medium heat. Add the sliced onions and a splash of water, cover, and cook gently for 5 minutes until softened slightly.
2. Add aubergines: Stir the onions, then add the sliced aubergines. Cover again and cook for 5 more minutes to soften the aubergines.
3. Add spices and chickpeas: Stir in the ginger, crushed garlic, grated or ground turmeric, allspice, cumin seeds, and ground coriander until fragrant. Pour in the chickpeas along with their liquid, stirring to combine.
4. Add remaining ingredients: Mix in the diced red peppers, bouillon powder, dried apricots, chicken chunks, and a full can (400ml) of water. Stir in the chopped coriander leaves.
5. Layer potatoes and prepare for baking: Arrange the thinly sliced potatoes on top in a slight overlapping, spiral pattern. Press down gently to compact, then brush the surface with the remaining 1 tsp of olive oil.
6. Bake the hotpot: Cover the casserole with the lid and bake in the preheated oven for 1 to 1½ hours. Remove the lid halfway through cooking to allow the potatoes to crisp slightly, then continue baking until the potatoes are tender and the juices are bubbling.

Notes

• Use skinless, boneless chicken thighs for best flavor and tenderness.
• If fresh turmeric is unavailable, ground turmeric is a convenient substitute.
• You can prepare the hotpot up to layering the potatoes in advance and refrigerate before baking.
• For extra richness, drizzle a little melted butter or drizzle cream over the potatoes before baking.
• Check the liquid level during baking; if it is drying out, add a splash of water to prevent burning.
• Adjust spice levels to taste by adding more cumin or coriander if desired.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Keywords: spiced chicken hotpot, baked chicken casserole, aubergine recipes, one pot meal, comforting dinner, Middle Eastern chicken, potato topping