Ingredients:
Sweet potato,
peeled
Chicken
breast
Chicken stock
Salt and
pepper for seasoning
Preparation:
Once you’ve
washed and peeled the sweet potato, cut it into thick slices, slather it with
olive oil, season with salt and pepper and let it bake in the oven until
completely tender at 180°C for about fifteen to twenty minutes. Alternatively,
you can just drop it in a pot of boiling water until it is very tender.
Bring a pot
of chicken stock to the point where it is steaming hot but there are no
bubbles. Place the chicken breast in the hot stock and let it cook for fifteen
to twenty minutes. This is called poaching while floating in liquid and it’s a
gentle cooking method that leaves the chicken tender and juicy as opposed to
tough and dried out.
Take out the
chicken and let it cool a little while you take out the sweet potato from the
oven. Mash the sweet potato with a fork. Also with two forks, flake the chicken
so that there are no choking hazards. Mix the two together, making sure it is
cool enough to the touch to feed your baby.
You can throw in some chopped dill
or chopped parsley if you want to begin introducing your little one to herbs.
This is an excerpt from the book: Homemade Healthy Baby Food Recipes and Cookbook
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