CHICKEN WINTER WONDER POT
Gluten Free - Dairy Free - 7+ Months Ingredients Olive oil, for frying 4 chicken thighs (skin on and bone in) 2 onions, finely chopped 2 garlic cloves, crushed 1 tsp ground turmeric 2 tsp ground coriander 2 tsp paprika 2 tsp garam masala 2 springs of fresh rosemary, leaves finely chopped
Prep time: 10-30 mins Cook: 60+ mins Makes: 2 adults & 2 baby portions
4 sprigs of fresh thyme, leaves finely chopped 1 large parsnip or Âź swede, scrubbed and diced 4 large carrots, scrubbed and diced 1 leek, chopped 2 x 400g cans chopped tomatoes 2 tsp tomato puree 500ml water Large handful of kale. Tough stems discarded; leaves shredded
Method: 1. Seal the chicken thighs for a couple of minutes in a casserole dish over medium- high heat, with a small drizzle of oil. Once lightly browned remove from the pan and set aside on a plate. 2. Add a drizzle more oil to the pan and sautĂŠ the onions for about 5 minutes, until soft. Add the garlic and ground spices and then return the chicken to the pan and stir to coat in the spices. 3. Add the herbs and chopped vegetables (except the kale), then add the canned tomatoes and tomato puree. Pour in enough water so that everything is just submerged. 4. Bring to a gentle boil, then reduce to a low simmer and cook with a lid on for 30minurtes, then without the lid for another 30 minutes, or until the liquid has reduced and become thick. 5. Add the kale leaves to the casserole for the last 5 minutes of cooking to allow them to wilt. 6. Carefully remove the chicken thighs from the casserole with a large slotted spoon and place them on a chopping board. Remove the skin and bones and chop the meat into bite-sized pieces. Return the chopped chicken to the casserole and serve. You can adjust the size of the chicken pieces and veg to suit your little one, or the stew can be mashed or pureed for younger babies.