Chicken stew might be seen as boring, but I find it’s a staple that the baby really likes. Plus there’s no hard or fast rules as to what veggies you put in it! I tend to run with what’s in the fridge at the time. On this occasion I had courgette and broccoli, but if you’ve got peas and butternut squash hanging around then use them!
Also the addition of the apricots just gives it a hint of sweetness and always try and use fresh herbs for extra flavour.
1 chicken breast, diced
2 carrots, peeled and diced
1 medium sweet potato, peeled and diced
1 small parsnip, peeled and diced
1 potato, peeled and diced
1 small courgette peeled and diced
2 stalks celery finely chopped
1 cloves garlic, crushed
1 small onion, finely chopped.
3-4 dried apricots, finely diced.
1 stalk celery, finely diced
4 florets of broccoli, chopped
Handful of red lentils
Handful of fresh parsley, basil and thyme (leaves)
400mls of baby/low salt stock or water
Begin by browning the chicken in a pan with some sunflower oil. Once browned remove from the pan and set aside.
Next add soften the onion and garlic together.
Then add in the veggies, I start with the carrots and potatoes and give them a few minutes, before adding in the rest of the veggies.
Combine and allow to soften, then add in the stock or water, the apricots, the chicken and the herbs and bring up to a boil then reduce the heat to a simmer and cover for about 10 minutes.
Throw in a a handful of red lentils and allow to simmer away covered for another 15-20 minutes, stirring occasionally.
Once everything is softened enough and the lentils have puffed up, take off the heat and whizz with a hand blender or in the food processor until you reach the desired consistency.