Chicken hearts with olives
I love making chicken hearts – they’re inexpensive, tasty, available at almost every supermarket, and a bonus for me is also the short time they take to cook. I serve them with lots of onion and the combination is a real winner.
I know that not everyone is a fan but try them and you may be surprised to discover how much you like them.
560 grams sliced olives
1/2 kg chicken hearts
1 large onion
1.5 cups water
1 tsp minced garlic
1 grated tomato
1 tsp sugar
1 heaped tsp tomato paste
1/2 tsp cumin
1 Tbsp chicken bouillon
Ground black pepper
1. Bring a small pot of water to a boil, add the olives and cook for around 10 minutes, then drain and repeat.
2. Halve the onion and cut into slices. Add 2 Tbsp of oil to a pan and add the onion and sauté until golden. Add water, garlic, tomato paste, sugar and spices, cook for two minutes and add to the olives. Cook for 10 minutes.
3. Add the hearts, cook for 10 minutes, stirring occasionally.
Good to know…
This is best prepared the day before. The flavors really have a chance to develop that way, but it’s not crucial. You can leave the chicken hearts out and make only the olives with a lot of onion. This pairs really well with white rice. The flavors go very well together and are absorbed by the rice. Yummy!
Don’t leave the onion out, it’s really the highlight here. This is a great Friday night supper to serve with challah bread. Also, chicken hearts are relatively inexpensive so feel free to double the recipe. For those who keep kosher, you have to kasher the hearts before you prepare them.