Contents
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Ingredients
- 300 g Chicken hearts
- 4 Shallots
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 1 tbsp Olive oil
- 1 Yellow pepper
- 1 Potato
- 2 tsp Cumin / cumin
- 500 ml Poultry broth
- 1 tsp Colored pepper
- Salt
Instructions
- Peel shallots and garlic and cut into small pieces.
- Wash, core and dice the peppers.
- Roughly chop the peeled waxy potato.
- Sauté shallots, garlic and tomato paste in olive oil.
- Add the ground cumin and keep stirring.
- Add the potatoes, paprika and pepper, stir briefly and deglaze with the poultry stock.
- Put the lid on and simmer over medium heat for about 60 minutes.
- Taste.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 1gProtein: 5.1gFat: 8.8g