Gluten-free amaranth pie with chicken, olives, mango, pumpkin seeds

Gluten-free amaranth pie with chicken, olives, mango, pumpkin seeds
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button


Time: 40 minuti
Difficulty: Facile

An appetizer to delight the palate of diners, easy, tasty and naturally gluten-free: amaranth with chicken, olives and mango

Nutritional properties

Amaranth is a spontaneous plant of the family of Amaranthaceae completely gluten-free, is therefore a food suitable for those suffering from gluten intolerance.

Being very rich in fiber and particularly digestible, it is useful for those suffering from intestinal problems and is also suitable for feeding small and large.

It is very rich in high quality protein and is a valuable ally for those who decide to follow a diet without meat and animal derivatives.

It contains a very high content of lysine and ensures an excellent lot of iron, calcium, phosphorus and magnesium. It also contains B and C vitamins, aspartic acid, arginine, serine, alanine and glutamic acid. Amaranth is called pseudo-cereal and is a valid alternative to cereals.

Historical notes

Amaranth is a plant of South American origin and was introduced by mistake in Europe in the first trips from the New World. For the people of the Aztec and Mayan civilizations these plants, among the alimentary ones, were among the most important.
Currently, amaranth is grown in Mexico, South America, the United States, China, Poland and Austria.  It is thought that there was also a variety already known by the Greek peoples, in whose mythology it was said that the Goddesses loved to be celebrated by humans with garlands of amaranth, in order to obtain their protection and benevolence.
From the botanical point of view the amaranth in Europe arrived much later, it is probable that with the word "amaranth" the ancient Greeks indicated a plant similar to the CHRYSANTHEMUM, flower that was used especially in funeral rites just to attract the benevolence of the gods for the deceased and for the living. 

Notes
I advise you to wash the amaranth well before its use, given the very intense bitter taste and reminds the hay

Let’s see how to make this delicious pie:

Ingredients for 6 people
250 g gluten-free amaranth
350 g boneless chicken breast
100 g black olives from Gaeta
½ mango
80 g pumpkin seeds
1 bunch of valerian
1 bay leaf
¼ glass of dry white wine
extra virgin olive oil
salt up
Crostini without gluten

Time: 35 minutes
Difficulty : easy

Proceeding
Put on the heat two pots with water bring to a boil in one put the wine and bay leaf and cook for about 12 minutes the chicken breast, in the other pan cook amaranth for about 6 minutes.
After the indicated times drain the preparations and let it cool well.
Pick up the chicken when it has cooled and shred by hand, place in a bowl, add the olives, clean the mango from the outer skin and cut into cubes, then add to the chicken.
Add the amaranth, season with salt and oil and mix well, take the valerian wash well and put in a bowl, season the salad with a spoonful of oil and a pinch of salt, put in the middle of the dish as a base to the pie.
Take an individual pasta bowl put it in the center of the plate and fill with the chicken, add the pumpkin seeds and the croutons to complete.    

TOP