Apricot chicken and sweet potato puree

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.

For more on nutrition and for Annabel Karmel's recipes, log on to www.annabelkarmel.com.