Spiced Chicken Hotpot

Why you’ll love this recipe

I love how this dish brings together bold spices and wholesome ingredients into one satisfying meal. The combination of chickpeas, vegetables, and chicken makes it hearty and nourishing. I also appreciate that it’s a one-pot recipe, which makes cooking and cleanup much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 skinless chicken thigh fillets, trimmed and cut into chunks
• 20g fresh coriander, chopped
• 560g large potatoes, very thinly sliced

Directions

I start by preheating the oven to 180°C (160°C fan).

In a large, deep casserole dish, I heat 1 teaspoon of olive oil. I add the onions with a splash of water, cover, and cook over medium heat for about 5 minutes until slightly softened.

I stir well, then add the aubergines and cook for another 5 minutes, covered, until they begin to soften.

Next, I add the ginger, garlic, turmeric, and spices, stirring everything together to release the aromas.

I add the chickpeas with their liquid, followed by the diced peppers, bouillon powder, apricots, and chicken. I pour in about 400 ml of water and mix everything well.

I stir in the chopped coriander, then arrange the sliced potatoes on top in a slightly overlapping pattern. I gently press them down and brush with the remaining olive oil.

I cover the dish and bake for 1 to 1½ hours. Halfway through, I remove the lid and continue cooking until the potatoes are tender and the sauce is bubbling.

Servings and timing

I prepare this dish for 4 servings.

Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: about 1 hour 50 minutes

Variations

I sometimes adjust the spices depending on my taste, adding a pinch of cinnamon or paprika for extra warmth. I also like swapping chickpeas for lentils or adding zucchini for more vegetables. If I want a slightly sweeter flavor, I add a few extra apricots or even raisins.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I use the oven or stovetop to keep the texture intact, adding a splash of water if needed. I can also freeze portions for up to 2 months and reheat them when needed.

FAQs

Can I use chicken breast instead of thighs?

I can, but I find chicken thighs stay more tender and flavorful during long cooking.

Do I need fresh turmeric?

I can use ground turmeric if fresh isn’t available, and it still gives great flavor.

Can I make this dish vegetarian?

I can replace the chicken with more chickpeas or vegetables for a plant-based version.

Why are the potatoes layered on top?

I like layering them on top because they cook gently and absorb the flavors while forming a soft topping.

Can I make this ahead of time?

I often make it ahead since the flavors develop even more after resting.

Conclusion

I find this spiced chicken hotpot to be a comforting and flavorful dish that’s perfect for sharing. The blend of spices, tender chicken, and hearty vegetables creates a satisfying meal that I enjoy making again and again.