Thursday, 9 July 2015

Fruity Chicken Cous Cous

This recipe tastes great I have to admit! I gave it to T last night, and it came close to being demolished by me instead. I think I'm going to make an adult version at some point. 

You can use dried or fresh apricots in this recipe. 

1/2 400g tin coconut milk
1 small onion, diced
1 clove garlic, crushed or sliced finely. 
1 chicken breast
1 tsp korma paste or mild curry powder (you can leave this out if you want)
1 tbsp organic rapeseed oil
1 fresh or 2 dried apricots, (you will probably get a more intense flavour from the dried)

To make a single portion of couscous:
1/4 salt free vegetable stock cube
50g couscous
125mls water


  1. Place the oil in a saucepan, and under a medium heat lightly soften the onion and garlic. 
  2. Add the diced chicken breast, and continue to heat until thoroughly cooked. 
  3. Pour in the coconut milk, and add the apricots. Now is also the time to add the korma paste if you are using it. 
  4. Simmer for 20mins, stirring occasionally. 
At this point, once cooked, you can simply blend the mixture for a younger baby, for a protein packed puree. For an older baby or child, leave it as it is, and serve it with couscous. 

Couscous is a favourite in our house 

Boil a kettle. Place the couscous in a shallow bowl, add the stock cube and pour the water over the couscous. Leave it to absorb the liquid for at least 5 minutes. You may need to add more liquid. Always check the temperature before you serve. 


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