John Myers
Ingredients for 1 servings:
- 250 g heart(s) (chicken), fresh
- 200 g mushrooms, brown
- 50 ml coconut milk
- 1 large garlic clove(s)
- 1 m.-sized onion(s)
- Oil (coconut oil), virgin
- herbal salt
- Pepper, from the mill
- Parsley, chopped
- 2 tomatoes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
with a side dish of fresh tomatoes – SIS and low carb suitable
Clean the chicken hearts (there’s often still some fat left, so I always remove it) and halve them. Peel the garlic and onion, finely slice the garlic, halve the onion, then halve it again and slice it. Clean and slice the mushrooms. Heat a little coconut oil in a pan and fry the chicken hearts vigorously. Add the garlic and onion, simmer for 2-3 minutes, then add the mushrooms and simmer for another 2-3 minutes, stirring occasionally. Now add the coconut milk. Mix everything well and simmer with the lid closed for another 5 minutes. Check if the hearts are cooked; if not, let it simmer a little longer. Season to taste with herb salt and pepper. Quarter the tomatoes, place them on a plate, and season with a little herb salt. Add the chicken hearts and sprinkle with parsley. If you’re not following a low-carb diet, you can serve them with rice, pasta, or baguette.
Facebook Comments