A simple and unpretentious dish for every day. The taste is bright, slightly spicy, pleasant aroma. I don't really like offal, except for the tongue, I cook them rarely. Suddenly I wanted a change. During lunch, we ate with my husband, serving hearts with pasta, and then my husband put a frying pan and ate all the remaining hearts. Without garnish. Even without bread. And I was hoping that we would eat this dish for two days...
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 900 gram Chicken hearts
- 100 gram Tomato sauce
- 3 tablespoons Vegetable oil
- 5 cloves Garlic
- 1 teaspoon Coriander (ground)
- 1 teaspoon Salt
- 1 bunch Parsley
- 200 milliliters Water
- Black pepper to taste
Ingredients
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Instructions
- Necessary products. I added coriander to the beans so that it could be crushed in a mortar, so it will be much more fragrant.
- Hearts are washed under cold water and cut off excess fat and remnants of blood vessels, remove blood clots. After processing 700 g remained .
- Fry the hearts in vegetable oil over high heat. Pour in half a cup of water, add salt and simmer for 20 minutes, covered with a lid, over low heat.
- Add tomato sauce, ground coriander, pepper, half a cup of water and simmer for another 20 minutes. 5 minutes before the end of stewing, add the garlic passed through the press and mix.
- Remove from heat and add finely chopped parsley.
- We invite everyone to the table!
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