Chicken hearts – attempt number 2
Not giving up on cooking something so fantastically cheap, I wanted to give chicken hearts another go This time I casseroled them slowly for about an hour and a half and they were better. They were more tender and tastier. As I said before, they taste of dark chicken meat, although through casseroling them a slight offaly taste did come through a bit more. I really enjoyed it and it was certainly a heart warming meal; just what was needed in this weather.
One onion – finely sliced
2 cloves of garlic – finely chopped
1 tsp of dried chili flakes
500g of chicken hearts, washed, with valves removed and sliced in half
1 tin tomatoes
100 mls chicken stock
1 tbs tomato puree
I just gently fried the onions in a casserole dish using olive oil. Then I added the garlic and chili flakes and fried for a couple of minutes, still on a low heat. Next I added the chicken hearts and browned them before adding the stock, tomatoes and tomato puree. I then seasoned the dish, brought it to the boil, and put it in the oven at 140C until Gavin came home after driving in the snow (about one and a half to two hours).
Served with swede and carrot mash (peel carrots and swede and boil for 20 mins, drain, season, add a tsp nutmeg and a small glug of olive oil and mash) and some savoy cabbage.
We had enormous portions! The sauce was rich with a bit of the chili heat coming through, but it didn’t overpower the hearts which was nice. Do it. 98p for a pound of fresh meat; how can you not at least give it a go?!