Sprinkle them with spices, pan-fry them for five minutes, and dinner is ready! I make this recipe quite often. It’s easy and very flavorful. It’s also ready fast, making it ideal for a weeknight dinner. We all enjoy it, with the notable exception of my youngest, The Picky Eater. I can’t say I’m surprised. 🙂 Organ meats are probably an acquired taste. I wasn’t too fond of them as a kid either.
Ingredients
You’ll only need a few simple ingredients to make this tasty offal recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Raw chicken hearts: They’re not easy to find in U.S. supermarkets. I either special-order them at Whole Foods or buy them online. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Spices: I use garlic powder, onion powder, smoked paprika, and ground cumin. Parsley: Used for garnish.
Instructions
This recipe is quick and easy. Unlike beef heart, which requires slow cooking for optimal results, chicken hearts are very suitable for quick pan-frying. They are small, so they are ready fast - five to seven minutes of pan-frying on medium-high heat, and they are done. They are also milder in flavor when compared to beef heart. For the full instructions, please scroll down to the recipe card. Here are the basic steps: In a large bowl, mix the hearts with the oil and spices. Cook them in a large skillet, stirring often, until cooked through. This should take about 5-7 minutes over medium-high heat. Once done, transfer them to plates, and pour the tasty pan juices on top.
Expert tip
Make sure not to overcook the hearts, or they will turn out tough. When properly cooked, they’re nice and tender, if a bit chewy.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Cook the hearts in ghee instead of olive oil. It’s delicious!Add more spices. I sometimes add a pinch of dried thyme or oregano.Cook them with sliced onions and mushrooms.
Serving suggestions
I like to serve chicken hearts on top of cauliflower rice, to absorb the tasty pan juices. I also like to add a green vegetable such as roasted green beans. But they’re pretty much just like any other meat, so you can simply serve them with your favorite side dishes.
Storing leftovers
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Make sure you reheat them very gently, covered, in the microwave on 50% power.
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