Chicken is full of protein, zinc, vitamin B6 and iron. Essential for healthy brain and organ development, it is important to incorporate iron-rich sources into your baby’s diet at around six months of age, as babies’ natural iron reserves start to dwindle at that time. This recipe is the perfect way to do that.
- Prep Time 5 minutes
- Cook Time 30 minutes
- Yield about 350–560 g (12–20 oz)
- Storage 3 days in fridge or 2 months in freezer
There is nothing exciting about plain, puréed chicken, which is why some orange juice has been added before roasting to give some zing and depth.
Recipe: Chicken and Orange Purée
- 1 boneless skinless chicken breast, cut in half horizontally
- 1∕2 an orange, sliced
- 240 ml (8 fl oz) low- or no-salt chicken stock, formula or breast milk
- Preheat the oven to 200C (400F). Lay the chicken breast pieces out on a large sheet of tinfoil, then top with the orange slices. Wrap the chicken in the foil to make a pouch with the seams facing up. Place it on a baking tray. Bake for 30 minutes or until the chicken is cooked all the way through. Let cool to touch.
- Transfer the chicken to a liquidizer or food processor. Squeeze any remaining juices from the oranges into the liquidizer and then discard. Add in 120 ml (4 fl oz) of stock and purée until smooth, adding additional liquid in 60 ml (2 fl oz) increments if needed.
Whole Food Baby: 200 nutritionally balanced recipes for a healthy start by Michele Olivier (Apple Press, £12.99), is out now.