Pregnancy Food Diet: Week 17

This past week has been another busy one with a few shortcuts happily taken on the food front plus a meal or two enjoyed out – counting down now to our 20-week scan.

Breakfasts:

Again this has remained a mixture of Nutriblasts or homemade smoothies such as this Banana & Mango combination , plus the Pret Five Berry Bowl of yoghurt, berries and granola during the week. At the weekend I made chocolate pancakes for me, Glen and Bridget on Saturday and served with yoghurt and berries and Sunday we had a combination of what was left in the fridge before the weekly shop: toast, fried tomatoes, blanched asparagus and a rasher of crispy bacon. Surprisingly delicious together.

Main meals:
On Wednesay I enjoyed a delicious lunch of Middle Eastern sharing plates with Chloe Pierre LDN at Nopi

Thursday we enjoyed quick-made Chicken Fajitas made with Old El Paso Smoky BBQ Fajita Mix.

On Friday, after a busy working week, I turned to convenience and cooked some Morrison's breaded cod with McCain's Oven Homefries and a big portion of peas.

Saturday I had to pop into central London with my daughter, brother and his partner and we enjoyed a lovely late Dim Sum meal at Imperial China on Lisle Street.

Prawn and chive dumplings

Prawn cheung fun 

Sunday's are always a good day for cooking and eating together, and we fancied something different. I made this variation of a Chicken and Apricot Tagine and it was gorgeous.

Chicken and apricot tagine

Monday, my day off from work, I spent a bit of time batch-cooking so have some easy-win meals, or at least the basis of meals to hand in the freezer. For our Monday meal I slow cooked some braising steak with onions and mushrooms in ale and beef stock and made this wonderful Steak and Ale Pie with mash and vegetables. Just lovely!

Steak and ale pie

Tuesday night we had a team work night out which involved some crazy golf in trendy Brick Lane at Junkyard Golf. By the time we'd finished we had missed all dinner queues but knowing I have to eat, I made a quick couple of slices of cheese on toast before bedtime, needs must!

Chicken and Apricot Tagine

I have been cooking tagines of different variations for a few years now and each time yields a different result, but the version below has been our favourite to date. It's a rich, aromatic Middle Eastern flavour with a slight kick of heat, but mild enough for our nearly two-year-old, Bridget to enjoy too, so a great Baby Bites, family meal idea.

The great thing with a tagine is that you can adapt it according to what you have to hand, but I almost insist you include the dried apricots here, they absorb the moisture and puff up into such a delicious little morsel and with the drizzle of honey bring a lovely sweetness to the dish which helps to balance the flavours.

I serve with jewelled couscous (made with peppers, spring onions, pomegranate seeds and coriander) but you could serve with rice or with warm, fresh bread if you prefer.

Chicken and apricot tagine

Here's how:

• 1 onion
• 2 cloves garlic
• Big piece ginger
• 8 chicken thighs
• 1 tbsp ras el hanout
• 1 cinnamon stick
• 1 tsp dried chilli flakes
• 1 tsp dried coriander
• 2 carrots
• 100g dried apricots
• 2 tomatoes
• 500ml chicken stock
• 1.5 tbsp honey
• 1 tsp white pepper
• 1 tbsp olive oil
• Garnish:
• Handful coriander leaves
• Handful flaked almonds

Firstly add the olive oil to a non-stick pan and place on a low heat. Pre-heat the oven to 180 and rearrange the shelves so your tagine fits in before the oven gets hot. If you don't own an actual tagine, use a casserole dish with a lid.

Now take the chicken thighs and scatter over half the ras el hanout on the skin side, then add to the pan, skin-side-down and sear for four or five minutes. Pop the rest of the ras el hanout over the other side of the thighs and when the skin side is nicely browned, turn over and cook for the same amount of time or until no pink exterior remains, remove from the pan and add to the tagine base.

Now peel and slice an onion and mince the garlic and add to the tagine. Peel the ginger and either slice or grate into the tagine.

Take two tomatoes and dice then peel the carrots and chop them into batons and add to the dish.

Now add the remaining spices and seasonings, the apricots, honey and chicken stock and give a good stir. Replace the lid and cook for 40 minutes.

In the meantime prepare your accompaniments ready to dish up. Serve with a flourish of fresh coriander leaves and once on the plate scatter with flaked almonds. Delicious!

Tip: if serving to toddlers or small children as I do, I go for a 'de-constructed' version when dishing up. I de-skin the chicken and cut into bite-sized chunks, not because my daughter is unable, but the tagine keeps the heat incredibly high and this is a good way of cooling the meat a little so she doesn't burn her little mouth.

More tagine recipes from me:

Quick & Chunky Cod Tagine

Chicken & Chickpea Tagine