Chicken Hearts Recipe: A Flavorful, Simple Delight
Learn how to make the perfect chicken hearts recipe with a simple, flavorful marinade. This easy guide covers step-by-step instructions for juicy, delicious chicken hearts.
Equipment
- Skillet or Grill Pan
- Mixing bowls
- Sharp Knife & Cutting Board
- Tongs
- Whisk
- Measuring Spoons & Cups
Ingredients
- 500 grams Chicken hearts
- 3 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 4 cloves Garlic minced
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1/2 teaspoon Black pepper
- Salt to taste
- 2 tablespoons Fresh parsley chopped
Instructions
Prepare the Chicken Hearts
- Trim and Clean: Start by laying out your chicken hearts on a cutting board. With a sharp knife, carefully trim away any excess fat or connective tissue. You want the hearts to be nice and neat so they cook evenly.
- Rinse and Pat Dry: Give the hearts a quick rinse under cold water, then pat them dry thoroughly with paper towels. Removing excess moisture ensures a good sear later on.
- Warning: Properly cleaning the hearts will not only improve texture but also remove any unwanted gamey flavor.
2- Make the Marinade
- Combine Ingredients: In a mixing bowl, whisk together the soy sauce, olive oil, minced garlic, lemon juice, paprika, ground cumin, black pepper, and salt.
- Mix Until Smooth: Keep whisking until all the ingredients are well incorporated, creating a rich, aromatic marinade.
3- Marinate the Chicken Hearts
- Coat Evenly: Place the chicken hearts into the marinade bowl. Toss them thoroughly to ensure each heart is fully coated.
- Let Them Rest: Cover the bowl with plastic wrap and let it sit at room temperature for 15 minutes. If you have time, marinate for up to 2 hours in the fridge for a deeper infusion of flavor.
- Note: The acidity from the lemon juice works wonders here, tenderizing the hearts and giving them a zesty kick.
4- Cook the Chicken Hearts
- Preheat the Skillet: Heat your skillet or grill pan over medium-high heat. Let it get really hot—this will help create that lovely crust.
- Add Olive Oil: Add a drizzle of olive oil to the hot skillet and let it heat up for a few seconds.
- Sear the Hearts: Place the chicken hearts in the skillet in a single layer, making sure they don’t overcrowd the pan. Cook for 2-3 minutes on each side until they’re golden brown and slightly crispy around the edges.
- Check for Doneness: The hearts should be firm to the touch but still tender on the inside.
- Fact: Overcrowding the pan leads to steaming instead of searing, which means you’ll miss out on that beautiful crust.
5- Serve and Garnish
- Transfer to Serving Dish: Once cooked, remove the hearts from the skillet and arrange them on a serving plate.
- Garnish: Sprinkle with fresh chopped parsley for a burst of color and added freshness.
Recipe Variations
- Grilled Chicken Hearts: For a smoky touch, thread the marinated hearts onto skewers and grill them over medium heat for about 4 minutes per side.
- Chicken Heart Stir-Fry: Stir-fry them with bell peppers, onions, and broccoli for a quick, protein-packed meal.
- Chicken Heart Stew: Cook them in a rich, tomato-based sauce with potatoes and carrots for a hearty, warming dish.
- Tip: Want a bit of heat? Add a pinch of chili flakes to the marinade for a spicier kick.
Notes
Storage Guidelines
- Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: If you want to save them for later, place them in a freezer-safe container and store for up to 3 months.
- Reheating: Reheat gently in a skillet over low heat until warmed through to prevent them from becoming rubbery.
Warning: Avoid reheating chicken hearts in the microwave, as they can quickly turn chewy and lose their delicious texture.Additional Tips
- Fresh is Best: Use fresh chicken hearts whenever possible for the best flavor and texture.
- Don’t Overcook: Chicken hearts are best when cooked to medium—overcooking can make them tough.
- Use a Hot Pan: Ensure your pan is screaming hot before adding the hearts to achieve a nice sear.
- On steamed white rice with a side of stir-fried vegetables.
- As a savory appetizer alongside a dipping sauce like garlic aioli.
- Tossed into a hearty salad for a protein boost.