Chicken, potato and cooked spinach are blended into a soft savoury bowl. Confirm poultry is fully cooked, potato is fork-tender and spinach has no fibrous stems.
Place potato and chicken in a small pot with water or stock and bring to a gentle boil.
Simmer for 12-15 minutes until both are fully cooked and very soft.
Add spinach and cook for a further 2-3 minutes until wilted.
Drain, reserving some cooking liquid, and transfer to a bowl.
Mash or blend to a soft, smooth mash, adding reserved liquid to reach desired consistency.
Stir in olive oil if using, and cool to lukewarm before serving.
Shred the fully cooked chicken very finely into fork-tender potato and fully cooked finely chopped spinach. Add cooking liquid for a moist mash without dry chicken fibres or tough stems.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, mash or blend to a smooth purée when a smoother texture is needed, thinning with cooking liquid as needed.
Serve as a thicker mash with very soft small lumps to encourage chewing skills.
No standard major allergen is intentionally in the listed chicken, potato and spinach; check the actual stock and optional ingredients. Spinach quantity and age suitability still require regional nitrate review.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours. Reheat suitable cooked portions thoroughly, then cool before feeding; discard bowl leftovers.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours. Reheat suitable cooked portions thoroughly, then cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
