They’re probably an acquired taste, but I love chicken hearts. They are very flavorful, and their texture is pleasantly chewy. They are healthy, too, as are most organ meats. Chicken hearts are small, so they are ready fast – 5 minutes of stir-frying on medium-high heat, and they are done.
You can find chicken hearts at most hispanic markets, or you can order grass-fed chicken hearts online.
- 1 lb. chicken hearts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder and cumin in a large bowl.
- Use your clean hands to mix everything together, coating the chicken hearts with the oil and seasonings.
- Heat a large, heavy skillet over medium-high heat, about 3 minutes.
- Add the seasoned chicken hearts. Cook, stirring often,until browned and cooked through, about 5 minutes. Serve immediately.