Chicken Thighs with Sweet Potato

Dark-meat poultry gets a bad reputation for being too high in fat, but it is actually rich in healthy unsaturated fats that are vital for baby’s growth and development. Dark meat also contains more iron than white meat. The natural sugars in sweet potatoes make this dish extra pleasing for tiny taste buds.

3 large, bone-in chicken thighs

1 large sweet potato, peeled and diced

Place chicken thighs and sweet potato in a medium saucepan. Cover with water and bring to a low boil. Reduce heat to medium and cook for 30 to 35 minutes.* Transfer to a bowl to cool slightly, reserving 1 cup of the cooking liquid. Remove meat from the bone and transfer it along with sweet potato to a food processor and pulse until the mixture is well combined but still has some texture. Add a few splashes of cooking liquid to make the mixture smoother, if desired. Store in the refrigerator for up to 3 days or transfer to ice cube trays and freeze for up to 3 months.

* To ensure that the meat is thoroughly cooked, use a meat thermometer; the proper internal temperature for chicken is 165°F.

YIELD: about 1¹⁄₂ cups

Nutrition Information per ¹⁄₄ Cup

Calories: 60, Total Fat: 1 gram, Saturated Fat: 0 grams, Carbohydrate: 4 grams, Sugars: 1 gram, Protein: 7 grams, Sodium: 42 milligrams, Cholesterol: 29 milligrams, Fiber: 1 gram, Vitamin D: 2 IU, Calcium: 10 milligrams, Iron: 0.5 milligrams