Chicken in BBQ Sauce with Cheesy Dip Dip
Kids love using their fingers and these BBQ chicken strips for baby led weaning are a great way to serve meat as a finger food.
Ingredients
- 3 breasts chicken
- ½ ripe mango
- 3 cloves garlic
- Thumb size ginger peeled
- 140 g tomato puree
- 1 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 tsp garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 200 ml natural yogurt
- 100 g goat cheese crumbled
- Black pepper to season
- Bunch fresh chives
Method
- Pre-heat oven to 180ºC.
- Slice the chicken breasts into thin strips, then place into a bowl.
- Add the remaining chicken ingredients to a blender and blend into until it is really smooth and silky. Pour over the chicken then using a spoon mix well to ensure all the meat is covered.
- Bake for 15-20 minutes until the chicken is cooked through.
- While the chicken is cooking pour the yogurt into a bowl, flake in the goat cheese, season with a little pepper and add a few finely chopped chives. Stir well.
- Serve the chicken with a side bowl of sauce and get dipping!
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