Chicken Thigh with Leek, Carrot & Pea Puree

I’ve mentioned before how I am a Klutz in the Kitchen but not only am I klutz, I also lack all creativity and imagination in the kitchen.  So, when I was gifted Annabel Karmel’s book Top 100 Baby Purees,  I couldn’t have been more excited to bite my teeth into some of these recipes.   What I love love love about these recipes is that they are incredibly easy to do – even for a self-proclaimed klutz like me.  The book is divided up into sections based on the babies age and stage of foods.  And most recipes are suitable for freezing, which is key for a twin mom like me who cooks in large batches and freezes for convenience.

I made it my goal to try one new recipe a week, which I’ll blog about here and call #babyfoodiefriday.

For our first recipe, I decided to try the Chicken with leek, carrot and peas.  This recipe uses chicken thighs instead of breast which is more nutritious, moister and full of flavour.   And it was a great way to introduce leek, which they have never had before.   I will admit, I did deviate from the recipe just a wee-little bit.  Instead of using bone-in chicken thigh, I was fortunate enough to find a package of organic boneless chicken thigh at the grocery store and used that instead and I chose to use organic chicken stock.

Ingredients

  • 1 1/2 teaspoons vegetable oil
  • 1/3 cup wasted and chopped white part of a leek
  • 1 package of organic boneless chicken thigh
  • 2 medium carrots
  • 1 cup organic chicken stock
  • 1/4 cup frozen peas

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Steps

I started by heating the oil in a saucepan and sautéed the chopped up leeks for a couple minutes.  When the leeks were cooked through and soft, I added the chopped up organic boneless chicken thighs and allowed that to cook for a few minutes (took me about 3 minutes before all the “pink” of the chicken was gone).

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Next I added the carrots and poured in the organic chicken stock, bringing it to a boil, covered it and then let it simmer for 20 minutes.

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Then I added the frozen peas and continued to cook the mixture for another 5 minutes until the peas were tender.

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Lastly, I scooped out the mixture and poured it into my Baby Brezza for a quick blend and voila!   The girls devoured it, and my house was filled with the loveliest aroma of leek and chicken.

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I cannot believe that I am actually saying this, but I am actually really excited to try out the next recipe!!  We might have a Baby Food Master Chef in the making over here 😉

 

 

 

 

 

 

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