ONE-PAN HOTPOT

healthy diet plan one-pan hotpot

Gentle spicing and apricots elevate this light chicken casserole to a dish reminiscent of a Moroccan tagine

recipe SARA BUENFELD photograph TOM REGESTER

Spiced chicken hotpot

SERVES 4 PREP 20 mins COOK 1 hr 30 mins EASY

4 OF 5-A-DAY GLUTEN FREE FIBRE

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 each cumin seeds and 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)

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. 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 1/2 hrs with the lid on. Remove the cover halfway through and continue cooking until the potatoes are tender and the juices bubbling.

GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 4 of 5-a-day • gluten-free PER SERVING 539 kcals • fat 15g • saturates 4g • carbs 52g • sugars 20g • fibre 16g • protein 41g • salt 1.1g