Chicken, apricot & sweet potato puree

By admin
10 November 2014

Here is a heart recipe for new moms – make it bulk and freeze the remainder for ever-ready meals!

 (Makes 2 ½ cups of puree which can be frozen)

You'll need:

2 chicken thighs; buy them already deboned/skinless to save time

1 Tbs. canola oil

½ cup sliced leek (softer taste than onion)

2 cups peeled and chopped sweet potato (choose the orange fleshed sweet potato if possible)

1/3 cup dried apricots; halved

2/3 cup tomato puree

1 cup chicken stock or water (I have used a powdered chicken stock but even better if you can make your own)

Remove the meat from the chicken thighs and discard the skin, fat, and bones. I used about 120g of chicken thigh meat for this recipe. Cut into chunks.

Heat the oil in a pan and sautee the leek until softened, about 4 minutes.

Add the chicken and sauté until the chunks are white on all sides, about 2 minutes. Add the sweet potato and sauté for 1 minute. Stir in the dried apricots, tomato puree, and chicken stock. Bring to a boil, then cover and simmer for about 15 minutes. Blend to a puree.

The little bit of sweetness from combining the chicken with sweet potato and dried apricots makes the chicken more appealing to babies. I have used chicken thigh here because it is softer and more moist than chicken breast.

In addition, the dark meat of chicken has twice as much iron and zinc as the white. This recipe provides a great source of protein, iron, selenium and zinc from the chicken, beta-carotene and vitamin C from the sweet potato and more vitamin C from the apricots and tomato puree.

Content supplied by: Anthea de Villiers, Registered Dietitian (SA) 

For this and other recipes, visit Checkers.

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