Spiced Chicken Hotpot
The best spiced chicken hotpot packed with rich spices, hearty vegetables, and juicy chicken. A cozy and nutritious dinner perfect for family meals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
- Category: Dinner / Main Course
- Method: Baking / One-Pot
- Cuisine: Moroccan-Inspired
Ingredients
2 tsp olive oil
2 onions (400 g), halved and thickly sliced
2 aubergines, halved and thickly sliced
40 g ginger, finely sliced
1 garlic clove, crushed
40 g fresh turmeric (or 1 tsp ground)
¼ tsp allspice
2 tsp cumin seeds
2 tsp ground coriander
1 can (400 g) chickpeas (with liquid)
2 red peppers, diced
2 tsp bouillon powder
50 g dried apricots, halved
600 g skinless chicken thigh fillets, trimmed and cut into chunks
20 g fresh coriander, chopped
560 g potatoes, very thinly sliced
Instructions
Preheat Oven
Preheat oven to 180°C (160°C fan / gas 4).
Cook Onions
Heat 1 tsp olive oil in a large casserole dish. Add onions with a splash of water, cover, and cook for 5 minutes until softened.
Add Aubergines
Stir in aubergines, cover, and cook for another 5 minutes until slightly softened.
Add Spices & Aromatics
Add ginger, garlic, turmeric, allspice, cumin seeds, and ground coriander. Stir well.
Add Remaining Ingredients
Add chickpeas (with liquid), peppers, bouillon powder, apricots, chicken, and 400 ml water. Stir to combine.
Layer Potatoes
Stir in chopped coriander. Arrange sliced potatoes on top in overlapping layers. Press gently and brush with remaining oil.
Bake
Cover and bake for 1 to 1½ hours. Remove lid halfway through cooking.
Finish
Cook until potatoes are tender and top is lightly golden with bubbling juices.
Notes
Serving Tips
Serve hot as a complete one-pot meal
Garnish with extra fresh coriander for brightness
Storage Tips
Store in the refrigerator for up to 3 days
Reheat in oven or microwave until hot
Freeze portions for up to 2 months
Find it online: https://allrecipesmade.com/spiced-chicken-hotpot/
