This chicken hearts recipe is easy, healthy and paleo. Chicken hearts are small and delicate, and they are ready fast – 5 minutes of pan frying and dinner is ready!
I make this chicken hearts recipe quite often. It’s easy, healthy and very flavorful. It’s also ready fast, making it ideal for a weeknight dinner.
Are chicken hearts safe to eat?
They are, especially if they come from free range chickens. It’s only in our modern Western culture that we’ve began to shun internal organs and view them as “gross.” Every other human culture knew better. Utilizing the whole animal is sustainable, responsible, and healthy.
Internal organs are usually very nutritious. Specifically, hearts are rich in folate, iron, zinc, and selenium. They are also a great source of B-complex vitamins and of the important antioxidant coenzyme Q10.
MY LATEST VIDEOSAre chicken hearts tasty?
They’re probably an acquired taste, but I do love them. Especially when made according to the chicken hearts recipe below. I find them very tasty, and their texture pleasantly chewy. The olive oil and cumin really enhance their delicate flavor.
If you’re ready to try organ meats, I do recommend that you try this simple chicken hearts recipe. It’s tasty and mild, so it makes a good introduction to offal.
How do I pan fry chicken hearts?
This chicken hearts recipe is quick and easy. Unlike beef heart, which requires slow cooking for optimal results, chicken hearts are very suitable for quick pan frying. They are small, so they are ready fast – five minutes of pan frying on medium-high heat, and they are done. They are also milder in flavor when compared to beef heart.
For full instructions, please scroll down to the recipe card.
How to serve chicken hearts?
I like to serve them on top of cauliflower rice, to absorb the tasty pan juices. I also like to add a green vegetable such as roasted green beans. But they’re pretty much just like any other meat, so you can simply serve them with your favorite side dishes.
Where can I buy chicken hearts?
That’s the challenging part! In supermarkets in the U.S. they’re usually packed with gizzards, and the tray contains way more gizzards than hearts. But you can find them in most hispanic markets. Or you can order them online. I usually end up ordering them online and keeping several packages in my freezer.
What to do with leftovers?
You can keep leftovers of this chicken hearts recipe in the fridge, in a sealed container, for up to 3 days. Make sure you reheat them very gently, covered, in the microwave on 50% power.
Chicken Hearts Recipe
Ingredients
- 1 lb. chicken hearts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
Instructions
- Place the chicken hearts, olive oil, salt, pepper, garlic powder, onion powder and cumin in a large bowl.
- Use a large spoon, or your hands, to mix everything together, coating the chicken hearts with the oil and seasonings.
- Heat a large, heavy frypan 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.
