Amaranth and Chicken Thigh Stew

Instructions

1. 1

   Rinse the amaranth under cold water and set aside.

2. 2

   Heat the avocado oil in a large pot over medium heat.

3. 3

   Add the chicken thighs to the pot and brown them on both sides, about 5 minutes per side.

4. 4

   Remove the chicken thighs from the pot and set aside.

5. 5

   In the same pot, add the garlic and sauté for 1 minute until fragrant.

6. 6

   Add the zucchini, carrots, and celery to the pot and cook for 5 minutes, stirring occasionally.

7. 7

   Stir in the amaranth, Italian seasoning, and sea salt.

8. 8

   Return the chicken thighs to the pot and add enough water to cover the ingredients.

9. 9

   Bring the stew to a boil, then reduce the heat to low and cover the pot.

10. 10

    Simmer for 25-30 minutes, or until the amaranth is tender and the chicken is cooked through.

11. 11

    Adjust seasoning to taste and serve hot.