This recipe is made using Herbie's Baby Spice Kit.

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  • 4 chicken tenderloins

  • 4 fresh or dried apricots, seed removed and roughly chopped

  • 1 parsnip, peeled and chopped into 2 cm pieces

  • 1 carrot, peeled and chopped into 2 cm pieces

  • ½ teaspoon sambar powder

  • Water or stock


  • 1.

    Place all ingredients in a saucepan and cover with water or light chicken or vegetable stock.

  • 2.

    Simmer until chicken is cooked through and vegetables are tender, about 15-20 minutes.

  • 3.

    Strain off most of the liquid and puree, adding more liquid if necessary for desired consistency.

  • 4.

    Makes approcimately 2- ice cube portions

  • 5.

    For toddlers: do not puree, serve with couscous.


The Baby Spice Kit Contains 11 recipe ideas and 6 spices and spice blends: Cinnamon Ground, Lemon Myrtle Leaf Ground, Smoked Sweet Paprika, Chaat Masala, Sambar Spice Mix and Ras el Hanout and retails for $30.00 at Herbie’s Spices, or from the website

To visit Herbie's and see the full range of spices available to order online, simply click on the following link:

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