Savoury chicken & vegetable puree + chicken & veg couscous bars

By : | 1 Comment | On : September 17, 2017 | Category : Blog, Food Preparation, Food Storage, Fussy Eaters, Solids

Savoury chicken & vegetable puree

{We created this recipe for the Philips Avent 4-in-1 healthy baby food maker.}

Total 30 minutes

Steam 20 minutes

Makes: 2 cups (420g)

Freezable, Gluten Free, Wheat Free, Egg Free, Dairy Free

Nutrition Note: Introducing finger foods from around six months of age helps to develop the skills and muscles children need to chew, swallow and enjoy a wide variety of foods and textures.


  • 1 chicken thigh or 2 chicken tenderloins (approx. 80g)
  • 1 small parsnip (approx. 120g)
  • 1 small carrot (approx. 90g)
  • 1¼ cups diced pumpkin (150g)


  1. Trim any fat from from the chicken. Cut the chicken into roughly 1cm size cubes.
  2. Peel and wash the parsnip and carrot. Cut the vegetables into roughly 1cm size cubes.
  3. Remove the lid from the Philips Avent 4-in-1 healthy baby food maker jar and place in all of the ingredients. Replace the lid and lock into the right position.
  4. Remove the lid of the water tank and pour in water until it reaches the “20 min” level.
  5. Replace the lid of the jar. Press to lock the 4-in-1 healthy baby food maker jar into the steam position.
  6. Set the steam time to 20 minutes. It will start steaming and stop automatically after 20 minutes.
  7. Turn the steam button back to the “off” position.
  8. Flip the jar over.
  9. Place the jar on the main unit. Rotate it clockwise to lock it into the blend position.
  10. Blend 3 to 5 times for 15 seconds each, until a smooth consistency is reached.

+ Chicken & veg couscous bars


+ 45 minutes prep and cook time

Makes: 14 bars


  • 1/3 cup couscous (65g)
  • 1 egg*
  • ¾ cup (90g) grated cheese*

*omit the egg for allergies to egg and omit the cheese for allergies to cow’s milk protein.


  1. Preheat the oven to 180 (160 fan forced) and grease and line a 20cm x 20cm square baking dish with baking paper.
  2. If you are continuing on from Step 10. carefully pour the hot puree into a medium sized mixing bowl, stir through the couscous and then cover and allow to stand for 5 minutes. (If you have prepared the puree in advance, gently heat in a small saucepan until it begins to boil.)
  3. Add the egg and half the cheese to the couscous mixture and stir to combine.
  4. Pour the mixture into the lined baking dish and spread evenly.
  5. Top with the remaining cheese and bake in the oven for 25-35 minutes, or until set and golden.
  6. Allow to cool for 10 minutes, then slice into bars.

Storage: the puree or bars can be stored in Philips Avent fresh food storage pots in the fridge for 1-2 days. Alternatively you can freeze the puree or bars in individual portions in the freezer for up to 2 months.

{This content was created with thanks for Philips Avent.}

Join us on Facebook for other foodie bits and pieces.
Print Friendly

  1. posted by Rachael on September 29, 2021

    hi guys, couscous is not gluten free. It is made from wheat.


Post A Comment