When my son was a baby, he refused to eat chicken until I combined it with apple. He loved this recipe.
Ingredients
1 tbsp sunflower oil
60g leek, finely chopped
25g celery chopped
75g carrot, chopped
100g chicken breast or thigh, cut into chunks
250g sweet potato, chopped and peeled
75g apple, chopped and peeled
250ml chicken stock
A few sprigs of thyme (optional)
60g leek, finely chopped
25g celery chopped
75g carrot, chopped
100g chicken breast or thigh, cut into chunks
250g sweet potato, chopped and peeled
75g apple, chopped and peeled
250ml chicken stock
A few sprigs of thyme (optional)
Method
- Heat the oil in a saucepan and sauté the leek for 2 minutes. Add the celery and carrot and cook for 5 minutes. Add a small clove of crushed garlic and sauté for one minute. Stir in the chopped chicken and sauté for 2 to 3 minutes or until the chicken is sealed.
- Add the chopped sweet potato, apple and thyme (if using) and pour over the chicken stock. Cover and cook over a low heat for 20 minutes.
- Remove the thyme (if using) and blend to the desired consistency.
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