Sauteed Chicken Hearts

Name: Sauteed Chicken Hearts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound chicken hearts; 2 tablespoons olive oil; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon ground cumin; 2 tablespoons parsley

User Reviews

5.0

123 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
240 kcal
Course
Main Course
Cuisine
Mediterranean

Sauteed Chicken Hearts

Winston Campbell

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Chicken hearts are small and delicate. They're ready fast, making them ideal for a quick weeknight dinner.

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Ingredients

Servings

1 pound chicken hearts
2 tablespoons olive oil extra-virgin
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
2 tablespoons parsley chopped

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Instructions

Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin in a large bowl.
Use a large spoon to mix everything together, coating the hearts with the oil and seasonings.
Heat a large, heavy frypan over medium-high heat for about 3 minutes.
Add the seasoned hearts. Cook, stirring often, until browned and cooked through, 5-7 minutes. If the pan becomes too hot, lower the heat to medium.
Divide the hearts between four plates. Drizzle them with the pan juices, garnish with chopped parsley, and serve.

Notes

Make sure not to overcook the hearts, or they will turn out tough. When properly cooked, they're nice and tender, if a bit chewy. Having said that, keep in mind that the USDA says they should reach an internal temperature of 165°F.
The hearts will release liquid into the pan as you cook them. The liquid will mix with the olive oil and spices. It's delicious! So, make sure to serve the hearts with this pan sauce. You can serve the hearts on a bed of something to absorb the sauce (rice, cauliflower rice, or mashed cauliflower) or serve them in a bowl with a spoon.
You can keep the leftovers in a sealed container in the fridge for up to 3 days. Reheat them covered in the microwave at 50% power. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and then reheat them covered in the microwave.

Nutrition Information

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Serving 0.25recipe Calories 240kcal (12%) Carbohydrates 2g (1%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 4g (20%) Sodium 668mg (28%) Fiber 1g (4%) Sugar 1g (2%)