We are in full swing of creating, testing and liking new recipes. I’m really enjoying it, specially now when I am allowed to introduce more varieties. At the moment I’m focused to offer more finger food balancing six major food groups. More about this in next posts.

Today, I share my new recipe Chicken with Roasted Sweet Potato (recipe below).

RECIPE

Chicken with Roasted Sweet Potato 

Ingredients

• 200g chopped chicken filet steak into cubes
• 1 medium sweet potato peeled and sliced
• 100g of baby plum tomatoes cut into halfs
• 1 small onion peeled and chopped
• broccoli florest 3 to 4
• 1 tsp of dry / fresh parsley
• 2tsp of  sunflower oil
• one small cube of unsalted butter
• 200-250ml of water

*makes 3-4 portions

*suitable for freezing

*suitable from 6 months

*Prep time 10 minutes

*Cooking 20-25 minutes

Methods

1. Heat oil in saucepan (ideally non-stick one) add onions, gently stirring for 3 minutes; stir for about 50 seconds.
2. Add chicken stirring until browned all over.
3. Add baby plum tomatoes, broccoli and parsley, pour over water.
4. Bring to the boil, stir, reduce heat and simmer gently for about 20 minutes.
5. Cook until meat is nice and tender, towards end add butter and little more water if necessary.
6. In meantime roast sweet potato for about 20 minutes until soft and crispy.
7. Cool all for about 15 minutes than puree in food processor or place in bowl and use hand blender.
8. For older babies choped by hand to desired consistency.
9. Or you can offer few slices of sweet potato and broccoli as a finger food.

Happy Weaning

L xxx