John Myers
Ingredients for 4 servings:
- 500 g heart(s) (chicken hearts)
- 1 large onion(s)
- 2 carrots
- 2 tbsp rapeseed oil
- 1 tsp sugar
- 1 lime(s)
- 1 tbsp flour
- 1 bay leaf
- 1 tsp salt
- 1 pinch of chili
- pepper
- 1 tbsp herbs, frozen (8-herb blend)
- 250 ml chicken broth
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes
for lovers of offal
Wash the chicken hearts and remove the ribs. Peel and finely dice the onions. Peel and slice the carrots. Heat the rapeseed oil in a pan and sauté the diced onions with the sugar. Add the hearts and fry on all sides, stirring occasionally. Dust with flour and mix well, then pour in the stock. Add the bay leaf, the grated zest of an unwaxed lime, and half the lime juice. Season with salt, pepper, and chili. Simmer for 5 minutes, then add the sliced carrots. Simmer gently for another 30 minutes. Season to taste and add a little more stock if needed. Add the herbs to the dish before serving. Serve with rice or mashed potatoes.
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