Pregnancy-friendly efo riro with chicken

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g skinless chicken pieces
• 400 g efo shoko or spinach, washed and shredded
• 150 g ugu leaves, washed and shredded
• 4 medium tomatoes, washed and blended
• 1 red bell pepper, washed and blended
• 1 large onion, peeled and sliced
• 2 tbsp palm oil
• 600 ml water
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Boil the chicken with half the onion in the water for 25–30 minutes until cooked right through with no pink meat. Keep the stock.
2. 2Step 2. Heat the palm oil, cook the remaining onion for 4 minutes, then add the blended tomato and pepper and cook for 10 minutes.
3. 3Step 3. Add the chicken and a little stock and simmer for 5 minutes.
4. 4Step 4. Stir in the washed greens and cook for 3–4 minutes only.
5. 5Step 5. Season lightly and serve with a small portion of boiled yam, rice or eba.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.