Preparation time: 5 minutes


Cooking time: 25 minutes

Makes 5 portions

Suitable for freezing

You’ll need:

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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


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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