Chicken, Apricot And
Sweet Potato Puree
  • Description:

    This recipe is a great way to introduce your little one to their first protein.

  • Ingredients:

    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)

  • Method:

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

    1. Remove the meat from the chicken thighs and discard the skin, fat, and bones.
    2. I used about 120g 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.

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