CHICKEN HEARTS
Chicken hearts are often overlooked. If you have never tried them, do. They are really quite tender, if you don't overcook them. You can always chop them up and make a stuffing (dressing) to use them up if you don't like eating them. Does that make it easier to give them a try?
Provided by Ambervim
Categories Very Low Carbs
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
- Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
- Add the chicken hearts and saute over medium heat until done, stirring occasionally.
- Alternatively, saute chicken hearts halfway and finish in the broiler.
- Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
- Time does not include optional marination time.
CHICKEN HEARTS RECIPE
Chicken hearts are small and delicate, and they are ready fast - 5 minutes of pan-frying and dinner is ready!
Provided by Vered DeLeeuw
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika and cumin in a large bowl.
- Use a large spoon, or your hands, to mix everything together, coating the hearts with the oil and seasonings.
- Heat a large, heavy frypan over medium-high heat, for about 3 minutes.
- Add the seasoned chicken hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
- Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 240 kcal, Carbohydrate 2 g, Protein 18 g, Fat 18 g, SaturatedFat 4 g, Sodium 668 mg, Fiber 1 g, Sugar 1 g
DARK AND STORMY WITH CANDIED CHICKEN HEARTS
This Caribbean drink is transportive in every way.
Provided by Food Network
Categories beverage
Time 45m
Yield 4 cocktails
Number Of Ingredients 6
Steps:
- For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad.
- Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside.
- Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet.
- Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink.
- For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold.
LEMON CHICKEN WITH ARTICHOKE HEARTS
Provided by Aida Mollenkamp
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
- Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.
CHICKEN HEART PâTé
Make and share this Chicken Heart Pâté recipe from Food.com.
Provided by Aguslawa
Categories One Dish Meal
Time 4h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
- Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
- Sieve the mixture, trying not to loose the liquid - it makes great soup.
- Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
- Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
- Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pâté once in a while to check if it's ready.
- When properly baked, take the pâté out of the tin and let it cool down. Serve in slices on a buttered toast.
Nutrition Facts : Calories 115, Fat 5.5, SaturatedFat 1.7, Cholesterol 79.9, Sodium 95.2, Carbohydrate 7.3, Fiber 1.3, Sugar 1, Protein 8.7
CHICKEN HEARTS WITH MUSHROOMS
Chicken hearts are quick to cook in the pan and if you combine them with mushrooms you'll get a wonderful meal.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 27m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 3.6 g, Cholesterol 154.3 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 1.7 g
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