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Chicken Ragu with Jacket Potatoes

I created this recipe to suit the whole family. I wanted to lose some weight, so it had to be filling and low fat. It also had to be suitable for my seven month-old daughter (no salt content) and my four year-old son. And it had to be quick, simple and cost-effective. So, Chicken Ragu was born! There's lots of vegetables in this sauce too which would be good with pasta - but it's very nice with a jacket potato and green salad.

My recipe is:

  • Lighter option
  • Plenty of fruit or veg
  • Plenty of fruit or veg

Why should your recipe win?
This recipe ticks all the boxes - it's very tasty, healthy, easy to make, low salt and suits the whole family. Small children will yum it up because they won't realise how many vegetables are in the ragu and little babies will have a lovely tasty meal without it smelling like the bottom of the bin!! Everyone's a winner!

  • Total time: 10 minutes prep + 1 hour cooking

Serves: 4


  • 4 skinless chicken thighs
    2 leeks, sliced
    1 large carrot, grated
    1 red pepper, diced
    1 can of chopped tomatoes
    600ml of water

    4 jacket potatoes


  1. Prepare you potatoes and get them in the oven at 200. In a frying pan, brown the skinless chicken thighs in a little olive oil. Add all the vegetables and water and simmer for 1 hour whilst the potatoes bake. For babies - take a small amount of chicken with the sauce and whizz with the soft potato. Season to taste once the baby portion has been taken.

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3 stars