Name: Spiced chicken hotpot
Prep time: 20 min
Cook time: 20 min
Yield: 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) -

Ingredients for - Spiced chicken hotpot

1. 2 tsp olive oil

2. 2 onions (400g), halved and thickly sliced

3. 2 aubergines, halved and thickly sliced

4. 40g ginger, cut into fine slices

5. 1 garlic clove, crushed

6. 40g fresh turmeric, grated or 1 tsp ground

7. ¼ tsp allspice

8. 2 tsp cumin seeds

9. 2 tsp ground coriander

10. 400g can chickpeas

11. 2 red peppers, deseeded and diced

12. 2 tsp bouillon powder

13. 50g dried apricots, halved

14. 600g pack skinless chicken thigh fillets, all visible fat trimmed off, cut into large chunks

15. 20g pack coriander, chopped

16. 560g large potatoes, very thinly sliced (no need to peel)

How to cook deliciously - Spiced chicken hotpot

1 . Stage

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 . Stage

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.