One pot chicken dish

A great one pot dish that you can double up and freeze the extra portion for when baby comes. The added seasoning once cooked really makes this dish fresh and zing, but doesn’t need to be added.

Serves: 5 | Suitable for 3rd trimester pregnancy | Suitable for freezing without yoghurt topping | Topping contains dairy | Preparation: 20 minutes | Cooking: 40 minutes


  • 400ml Piccolo chicken stock
  • 4 boneless, skinless chicken breasts or thighs
  • 3 tbsp olive oi
  • 1 onion, peeled and roughly chopped
  • 1 onion, peeled and finely sliced
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 in fresh ginger, peeled and chopped
  • 3 cloves garlic, peeled
  • 1 tbsp brown sugar
  • 2 tbsp ras al hanout1/2 red chilli, deseeded and chopped
  • 60g puy lentils
  • 1 large butternut squash or sweet potato, deseeded and cubed
  • 1 tbsp red wine vinegar
  • 2 tbsp raisins, optional
  • To serve
  • Zest of one lemon
  • Handful of mint
  • 100g natural yoghurt
  • 100g feta
  • Make this baby friendly: remove sugar and swap red wine vinegar for balsamic vinegar in this recipe to make it baby friendly. Pureed it is suitable from 6 months.


  • Season the chicken and heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
  • Whizz 1 chopped onion, the tinned tomatoes, tomato puree, brown sugar, ginger, red chilli, and garlic cloves into a rough paste.
  • Fry the sliced onion in 1 tbsp olive oil in the dish until softened, then add the turmeric and ras al hanout and fry for 1 min more until fragrant. Add the tomato paste and fry for another few mins to soften.
  • Return the chicken to the dish with the butternut squash chunks, chicken stock, lentils and red wine vinegar.
  • Cover and bring to a simmer, then cook for 30 mins until the chicken is cooked through.
  • Lift the chicken out and stir in the raisins if using. Continue simmering the sauce without the lid on to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
  • To serve, mix the zest of 1 lemon, a handful of mint leaves and natural yoghurt and top the dish with this and the crumbled feta cheese. Serve with additional couscous if needed.