Asian Chicken Hotpot with Amaranth

Asian Chicken Hotpot with Amaranth Recipe: Call this dish what you want and from where you want...although it probably takes most inspiration from Thailand with the coconut milk used in the base. Politics aside, this hot-pot is a combination of only good things. Amaranth seeds are a great heath-kick supplement in the dish; among a long, long list of benefits, they supposedly help prevent premature grey hair growing...

Serves 2


2 tbsp olive oil
2 tbsp honey
1 tbsp soy sauce
4 chicken thighs
A few pinches salt
100ml stock, preferably chicken or vegetable.
A small chunk of fresh ginger, grated
1 small butternut squash, sliced into cubes
1/2 cup amaranth seeds
3/4 tin tinned tomatoes
1 tin coconut milk
1 small red chilli, seeds removed and finely sliced
handful peas
handful sugarsnap peas
1 small mango, cut into strips
handful of coriander


1. Preheat oven to 200 degrees
2. In an oven dish, add the oil, honey and soy sauce. Now add the chicken and turn them around in the mixture until all edges are coated. Sprinkle the tops with salt.
3. Transfer the chicken dish to the oven and cook for 20 minutes.
4. In a pan, add the stock, ginger, squash and amaranth and after bringing to the boil, simmer for 5 minutes. Occasionally stir as the amaranth likes to stick to the bottom.
5. Add the tomatoes and leave to simmer for another 5 minutes.
6. Add the coconut milk, chilli, peas and sugar snap peas. Simmer for at least a another 5 minutes. The texture should be around 50% “thicker” at this point than where you started.
7. To serve, place the chicken thighs on the broth. Garnish with the strips of mango and coriander.