• Description:

    Try this homemade baby food recipe if you’re busy switching your infant over to solids or introducing meat proteins. With both chicken and vegetables in the mix, it’s a well-balanced, protein-packed meal filled with just the right kind of nutrients a baby needs at this time.

  • Ingredients:

    2 chicken thighs (you can 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 (you should use about 120 g of chicken thigh meat).
    2. Cut into chunks.
    3. Heat the oil in a pan and sauté the leek until softened, about 4 minutes.
    4. Add the chicken and sauté until the chunks are white on all sides, about 2 minutes.
    5. Add the sweet potato and sauté for 1 minute.
    6. Stir in the dried apricots, tomato puree and chicken stock.
    7. 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)