Aubergine & pork hotpot
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian-inspired stew
Spiced chicken hotpot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp olive oil
- 2 onions(400g), halved and thickly sliced
- 2 aubergineshalved and thickly sliced
- 40g gingercut into fine slices
- 1 garlic clovecrushed
- 40g fresh turmericgrated or 1 tsp ground
- ¼ tsp allspice
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 400g can chickpeas
- 2 red peppersdeseeded and diced
- 2 tsp bouillon powder
- 50g dried apricotshalved
- 600g pack skinless chickenthigh fillets, all visible fat trimmed off, cut into large chunks
- 20g pack corianderchopped
- 560g large potatoesvery thinly sliced (no need to peel)
Nutrition: Per serving
- kcal539
- fat15g
- saturates4g
- carbs52g
- sugars20g
- fibre16ghigh
- protein41g
- salt1.1g
Method
step 1
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.
step 2
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.
