Sauteed Chicken Hearts
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
240 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sauteed Chicken Hearts
Description
This recipe cooks chicken hearts by coating them in olive oil and a seasoning mix comprising kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin. The mixture enhances the meat’s flavor before it’s sauteed over medium-high heat until fully cooked and browned, typically 5 to 7 minutes. The hearts release flavorful juices that blend with the olive oil and spices, creating a natural pan sauce. This sauce complements the hearts and can be served by spooning it over the plated dish. The hearts themselves are tender with a slightly chewy texture if cooked properly.
Serving ideas include placing the hearts on a bed of rice, cauliflower rice, or mashed cauliflower to absorb the pan sauce. The dish works as a unique main or side offering with a rich flavor profile from the spice blend and pan juices.
To keep leftovers, store the chicken hearts in a sealed container in the refrigerator for up to three days and reheat gently in the microwave at 50% power. They can also be frozen for up to three months and thawed overnight before reheating.
Ingredients
- 1 pound chicken hearts
- 2 tablespoons olive oil extra-virgin
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
- 2 tablespoons parsley chopped
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
- Avoid overcooking the chicken hearts to maintain tenderness; cook until they reach 165°F internal temperature.
- Serve the hearts with the pan sauce made from their released juices for added flavor.
- Serve hearts over rice, cauliflower rice, or mashed cauliflower to absorb the flavorful pan juices.
- Store leftovers in a sealed container in the fridge for up to 3 days; reheat at low microwave power.
- You can freeze leftovers for up to three months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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