In a bowl add the chicken mince, paprika, garlic powder, salt, pepper, cream, beetroot juice, olive oil, stock and pistachios. Mix until smooth and slightly sticky.
Lightly oil the inside of a heat-safe mug. Spoon the chicken mixture inside and tap it gently to remove air pockets. Cover the top with parchment paper to prevent water from getting in.
Place the mug inside a pot, add water until it reaches more than half up the mug. Bring the water to a gentle simmer, not a full boil. Cover the pot and steam 50-60 minutes, or until the chicken is fully cooked through. Enjoy!
