Chicken, Apricot
and Sweet Potato Puree
  • Description:

    Switching your infant over to solids is a very exciting part of their development, and homemade baby food is a great way of ensuring they get a well-balanced meal with all the nutrients they need during this time. This puree recipe is especially great if you're just starting to introduce your young one to meat proteins.

  • Ingredients:

    2 chicken thighs; buy them already deboned/skinless to save time_
    1 tbsp. 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

  • Method:

    1. Remove the meat from the chicken thighs and discard the skin, fat, and bones.
    2. I used about 120 g of chicken thigh meat for this recipe.
    3. Cut into chunks.
    4. Heat the oil in a pan and sautee the leek until softened, about 4 minutes.
    5. Add the chicken and sauté until the chunks are white on all sides, about 2 minutes.
    6. Add the sweet potato and sauté for 1 minute.
    7. Stir in the dried apricots, tomato puree, and chicken stock.
    8. Bring to a boil, then cover and simmer for about 15 minutes. Blend to a puree.

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