One Pot; Cajun Chicken Stew Recipe (Baby Led Weaning)

Table of Contents

When Can I Introduce Chicken To My Baby?

At around 6 to 8 months old, babies can begin to explore a variety of foods, including soft cooked chicken, as part of their baby-led weaning journey.

When introducing chicken to your baby, it's important to ensure that it is well-cooked and cut into small, manageable pieces to minimise the risk of choking. As always, closely monitor your baby during mealtime and pay attention to any signs of allergies or sensitivities.

Additionally, consulting with your health visitor before introducing new foods can provide valuable guidance tailored to your baby's specific needs and developmental stage.

When Can I Introduce Spices?

When it comes to introducing spices to your baby during baby-led weaning, it's important to do so gradually and thoughtfully. While there is no standard timeline for introducing spices, most experts suggest waiting until around 6-8 months of age before incorporating mild spices into your baby's diet.

Starting with small amounts of gentle spices like cinnamon, ginger, or a pinch of mild curry powder can help your baby gradually acclimate to new flavours without overwhelming their developing palate.

Always be mindful of potential allergic reactions. As your baby grows and becomes more accustomed to different flavours, you can gradually expand the variety and complexity of spices in their meals, always keeping an eye out for any adverse reactions.

Is Cajun Chicken Ok For My Baby?

Absolutely! Cajun chicken can be a wonderful option for your baby as part of baby-led weaning. The flavours of cajun seasoning can introduce your little one to new and exciting tastes, helping to expand their palate.

When preparing the cajun chicken for your baby, be mindful of the seasoning and consider using a homemade version to reduce the salt intake.

Additionally, ensure that the chicken is cooked thoroughly and cut into appropriate sizes to prevent choking hazards.

Introducing flavours and textures early on can help your baby develop a love for a variety of foods, making cajun chicken a flavourful and nutritious addition to their baby-led weaning journey.

What is Cajun Seasoning?

Cajun seasoning is a vibrant and aromatic blend of spices that adds depth and complexity to a wide array of dishes.

Typically, this bold seasoning mix includes a harmonious combination of ingredients such as paprika, garlic powder, black pepper, cumin, thyme.

The robust flavour profile of Cajun seasoning delivers a lovely kick of flavour with a hint of earthiness, and a subtle smokiness, making it a versatile staple in Cajun cuisine.

Whether used to season meats, seafood, or vegetables, this spice blend embodies the spirit of Louisiana's rich culinary heritage, infusing dishes with an irresistible depth of flavour.

Ingredient information

Chicken - You could use a chicken drumstick, or boneless chicken thighs instead of chicken breasts. You could also use lots of veggies instead such as aubergine, sweet potato, celery stalks, butternut squash and cauliflower.

Paprika/Smoked paprika - This is a great spice that really brings all the flavour together. You could use just the paprika if you do not have the smoked paprika.

Cumin - You could potentially leave this spice out of the spice mix if you did not have it.

Garlic powder - This is great to have in the cupboard and works so nicely in the spice mix. You could also use garlic granules.

Thyme - I have chosen thyme as it is such a great herb for the recipe and works perfectly with chicken, if you did not have thyme you could use oregano.

White pepper - You could use black pepper if you did not have white pepper.

Onion - I have used a white onion, but you could use a red onion or even a couple of shallots.

Zero salt chicken stock cube - These stock cubes are great as they deliver the flavour without the added salt. You could use a low salt chicken stock cube too.

Double (heavy) cream - The cream makes the recipe taste so good, and brings all the ingredients together.

Corn flour (corn starch) - The cornflour thickens the sauce, if you do not mind a runnier sauce you do not need to add the cornflour to the sauce. Corn flour is gluten free.

Serving suggestion

This hearty stew will be great served with either white rice or brown rice or mashed potato, any veggies you like really that your little ones love! You could serve with roasted carrots and roasted parsnips! You could follow the meal with a strawberry dessert or even a sweet potato cookie!

Storage instructions

The cajun chicken stew can be stored in the fridge for up to 3 days, stored in an airtight container.

If you wanted to freeze the chicken stew, you will need to make sure that the stew has cooled down before transferring to either a freezer bag (carefully) or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.

To defrost the stew, leave in the fridge overnight and make sure that it is fully defrosted, before re heating.

To reheat, place the defrosted stew in a saucepan and reheat on a medium heat for 15-20 minutes. You can add in a splash of water or extra cream if the stew is very thick.

Once the stew has been defrosted you will not be able to reheat or re freeze.

Equipment used to help with this recipe

Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.

Saucepan (pot) - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.

Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.

Recipe | One Pot; Cajun Chicken Stew Recipe

Ingredients

Makes 4 large portions, 8 small portions

• 650g chicken breast, each breast cut in half

• 1 tablespoon paprika

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1 teaspoon garlic powder

• 1/2 teaspoon thyme

• Pinch white pepper

• 4 tablespoons olive oil

• 1 medium onion, diced

• 1 zero salt chicken stock cube

• 125ml double (heavy) cream

• 3 teaspoons cornflour (corn starch) 3 teaspoons water

Instructions

• Start by cutting the chicken breasts in half, you can cube the chicken if you like, or keep the breasts whole, its up to you.

• Transfer the chicken to a large bowl and sprinkle over the paprika, smoked paprika, cumin, garlic powder, thyme and white pepper (this is your cajun seasoning) Cover and leave to marinate in the fridge for minimum 30 minutes, maximum overnight.

• To cook the chicken pieces, pour 2 tablespoons of the olive oil into a large pot and start to brown chicken on a moderately high heat for 2 minutes on each side. Set aside on a plate.

• Pour the remaining 2 tablespoons of olive oil in the saucepan, and add in the diced onion. Cook for 10 minutes on a medium heat.

• Add the chicken to the onions, and add in the chicken stock cube and 250ml hot water, You could add in cold water, you will just need to wait for the chicken broth to simmer.

• Cover and cook the chicken for 15 minutes.

• Once cooked, add in the cream and the cornflour mixed with the water and cook for a further 5 minutes.

Hope you and your family enjoy!

Recipe notes

You could use boneless skinless chicken thighs instead of chicken breasts.

If you wanted to add in more veg, you could add into the onions, celery, grated carrot or sliced green pepper.

Alternatively, you could pop all the ingredients minus the cream and cook in the slow cooker the cooking time can vary on a low or high heat. Cook for 4 hours on high, or 6-8 hours on low. Add the cream and corn flour (corn starch) 30 minutes before serving.

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