Chicken and sweet potato in tomato sauce

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Little Coco got her first tooth recently:  a central incisor.  Judging by growing sparkle when she smiles it looks like this little tooth will shortly be joined by another two.  In the meantime we still need to blend certain foods for her (can’t wait be rid of the blender!), although I am gradually introducing more texture. It’s amazing how strong and sharp baby gums can be!

If you chop the vegetables finely, you won’t need to blend this dish much, if at all.  The sweet potato can be mashed and the chicken shredded with a knife and fork once cooked.

Makes 6 portions

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The what:

250g sweet potato, peeled and chopped

150g carrots, peeled and finely chopped

150g chicken fillets, diced

2 spring onions, finely sliced

200g plum tomatoes in natural juice

5 basil leaves, finely chopped

1 garlic clove, finely sliced

1/4 tbsp olive oil

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The how:

Place the sweet potato and carrots in a saucepan of boiling water. Bring back to the boil and simmer for 8-10 minutes, until soft.  Meanwhile heat the olive oil in a pan and sauté the garlic and onions for 1-2 minutes.  They should be soft but not browning.  Then add the tomatoes and cook for 8 minutes stirring occasionally.

Remove the sweet potato and carrots from the saucepan using a slotted spoon and set aside.  Add the chicken to the cooking water in the saucepan and poach for 2-3 minutes.  Check the chicken is cooked through before removing from the heat.

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Mash the sweet potato and carrots and add the shredded chicken (or alternatively mix all three together and puree using a hand-held blender).  If blending, gradually add the tomato sauce – to minimise “splashage”. You may also want to wear an apron for this bit!.  Otherwise just stir the sauce into the mashed potato and chicken.  Coco loves this dish, although there isn’t much she doesn’t like!  Her tastes aren’t quite as selective or sophisticated yet…..

Happy weaning xx

 

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