Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author:Alizabeth Anderson
Ingredients
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1 pound chicken (or turkey) hearts
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2tablespoonsgood quality olive or avocado oil
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1 teaspoon good quality coarse salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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½ teaspoon ground cumin
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2 tablespoons parsley - chopped
Instructions
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Place the chicken hearts, oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a large bowl.
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Use a large spoon to mix everything together, coating the hearts with the oil and seasonings.
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Heat a large, heavy frypan over medium-high heat for about 3 minutes.
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Add the seasoned hearts. Cook, stirring often, until browned and cooked through,for 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
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Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.
Notes:
Make sure not to overcook the hearts, or they will turn out tough. Whenproperly cooked,they're nice and tender, if a bit chewy. Having said that, keep in mind they should reach an internal temperature of 165°F.
The hearts will release liquid into the pan as you cook them. The liquid willmix with the oil and spices.It's delicious! So, make sure to serve the hearts with this pan sauce. You can serve the hearts on a bed of something to absorb the sauce (rice, cauliflower rice, or mashed cauliflower) or serve them in a bowl with a spoon.
