Updated: Jun 6
This one-tray-bake recipe is a dairy-free mild 'butter' style baked chicken that is great for babies and feeds the whole family. Yum.....
Babies love flavourful food and they actually get exposed to different flavours through the amniotic fluid during pregnancy. Babies also love to eat the same as everyone else at the table, which means you are not preparing different meals. This recipe is a mild butter 'style' chicken that is free from added dairy. I have used chicken thighs in this recipe and it can be modified after cooking to suit your baby's stage or mode of solids and development.
300g of pumpkin chopped in 2-3 cm cubes with skin removed
2 Zucchini (or 1 large) chopped in half lengthways and then sliced 2-3 cm thick
6 chicken thighs
2 teaspoons of garam masala
2 teaspoons of ground cumin
1 teaspoon of ground coriander seeds
1-2 cloves of garlic (optional)
Extra virgin olive oil
1 tin of chopped tomatoes
270 ml tin of coconut milk
1/2 cup of water
Place the whole chicken thighs, chopped pumpkin and zucchini, and whole cloves of garlic (with skin on) in a baking tray. Drizzle with olive oil and then sprinkle in the spices (ground cumin, ground coriander seed, and garam masala) and rub to coat the vegetables and chicken.
Bake at 180 degrees for 15 minutes
Remove the tray from the oven, pull the garlic cloves out remove and discard the skin and mash the garlic cloves with a fork. Mix the mashed garlic into one tin of chopped tomatoes and 270 ml of coconut milk. Add the tomato mix to the oven tray with the vegetables and chicken, mix in gently, and scrape the bottom of the pan to mix in the spices and all the flavour. Add half a cup of water
Return to the oven and bake for another 20-25 minutes.
Serve with rice or mashed potato or some sauteed greens.
You can adjust the texture of the dish to suit your baby's stage of development and mode of feeding, eg puree, mash, or baby-led weaning.