Squashed Chicken

2012-02-07
  • Servings : 12-24
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Playing around in the kitchen this afternoon, grazing the fridge and pantry. Came up with this little number and it was a huge hit. I hope your babies enjoy it as much as Harry did.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes. 

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Ingredients

  • 2 chicken thighs
  • 1 cup salt reduced chicken stock*
  • ½ cup water
  • 1 pear, peeled, cored, diced
  • 3 squash, diced
  • ½ parsnip, peeled, chopped
  • 1 small can of salt reduced corn or 1 corn cob
  • *Note: some stocks contain gluten. Check for gluten free, if required.

Method

Step 1

Place chicken in a saucepan, add the stock and bring to the boil. Cook for a few minutes -

Step 2

In a separate saucepan, bring water, pear, squash and parsnip to the boil. Simmer for 5 minutes or until vegetables are soft -

Step 3

Combine chicken, corn and pear mixture, puree until you have desired consistency -

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