Skip to main content

Baby Food - Fruity Moroccan Chicken

While flipping through the Baby Healthy Eating Planner, a book I got from the library, I saw this interesting recipe which I thought would be a good start to get our little cherub exposed to more food. Unfortunately, she didn't care much for it and barely took 5 mouthfuls before retching everything up. *Sigh* So in the end, Mommy and Daddy had it for lunch.

Hubby ate it with angel hair pasta while I had mine with couscous. It was yummy, albeit being slightly sweet for adult taste. Another plus in preparing this dish is that all the prep work are done using a food processor.

I like this book for the recipes in the book are meant for food which can actually be eaten by adults too! If anyone has the misconception that baby food are yucky food, think again. Erm, maybe I am trying to comfort myself here, cos I foresee that I would be eating quite a bit of her food if I am to try more recipes from this book! Haha...

*****************************************
Fruity Moroccan Chicken
(from Baby Healthy Eating Planner)
*****************************************

1 medium sized white onion, chopped
1 clove of garlic, chopped
2 whole chicken breasts, deboned and chopped
100gm apricots, chopped
75gm sultanas, chopped
400ml tomato puree
a pinch of cinnamon
200ml water

1. Heat a pan with olive oil till hot.
2. Fry onions and garlic and fry till onions are soft.
3. Add chicken and fry till slightly golden brown.
4. Add apricots, sultanas, tomato puree, cinnamon and water. Mix well.
5. Simmer gently for 20 minutes.
6. Serve with pasta, couscous or rice.

(Makes enough for 2 baby portions and 1 adult portion)

Comments

  1. little squirt likes kuay teow soup! easier for me hahaha no need to prepare anymore:p

    ReplyDelete

Post a Comment

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Conversation With A Pre-Teen

Conversation #36845

Princess: "Mummy, what's this in your phone's photo gallery?"

Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)."

Princess: "It looks like my slime."

Me: "..."

I still cannot phantom the joy of playing with slime.

This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this video from YTower Cooking Channel, so go check it. The method is so easy and the result is unlike any…