Preparation time: 5 minutes
Cooking time: 25 minutes
Makes 5 portions
Suitable for freezing
You’ll need:
1tbsp sunflower oil
40g (1½oz) onion, chopped
2 chicken thigh fillets (175g/6oz in total), trimmed and cut into pieces
200g (7oz) sweet potato, peeled and chopped
8 dried apricots, chopped
400ml (14fl oz) chicken stock
Method:
1. Heat the oil in a pan and sauté the onion for 4 minutes until soft but not coloured. Add the chicken pieces and sauté for about 2 minutes. Tip in the sweet potato and sauté for 1 minute.
2. Add the apricots and pour over the stock. Bring to the boil, cover and simmer for 15 minutes or until tender.
3. Blend to a purée.
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