Chicken Thigh & Apple Purée

Tender chicken thigh blended with soft apple. Thigh meat stays moist when puréed and has more iron and zinc than breast, while apple adds a gentle, familiar sweetness.

Ingredients

Chicken Thigh100g

Apple1 small (~120g)

Instructions

1. 1Trim 100g boneless, skinless chicken thigh of visible fat and cut it into small cubes.
2. 2Peel, core and dice 1 small apple.
3. 3Simmer the chicken in about 150ml water for 12-15 minutes until cooked through with no pink in the centre, adding the apple for the last 8 minutes.
4. 4Blend the chicken and apple with some of the cooking liquid until smooth, adding more liquid until the purée drops easily off a spoon.
5. 5Cool and serve. Freeze extra portions in an ice-cube tray for up to 1 month.

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