This week we’re cooking “The Baby-Led Weaning Cookbook” and giving away a copy to one lucky reader. If you haven’t entered yet, what are you waiting for? (To enter, click here)
Yesterday, I wrote about serving a classic English dish for my family from “The Baby-Led Weaning Cookbook”. This cookbook, however, is not limited to British fare. It also features several international recipes such as Lamb Tagine, Ratatouille, Baba Ganoush, Easy Dahl and Thai Green Fish Curry. We decided to give Moroccan Chicken a try.
|Henry tries out new foods and flavors.|
It has been more than a year since I have eaten chicken, so this was a big deal in our house. During my second trimester of being pregnant, chicken became completely unappetizing to me. I’ve heard that many other pregnant women have the same experience. Along with eggs and cantaloupe, I have pretty much avoided chicken since then. But Daddy has been clamoring to put chicken back on our family’s menu, so I decided it was time to give it a go.
|Moroccan Chicken with couscous and apple slices.|
The Moroccan Chicken recipe calls for simmering chicken thighs, zucchini and chickpeas in a sauce seasoned with cumin, cinnamon, cilantro, parsley and lemon juice. I served it with couscous and fresh apple slices. It was a new flavor for our family but one we definitely plan to make again.
|Henry ponders a piece of Moroccan Chicken.|
Welcome back, chicken, but for now I’m sticking with dark meat.