Chicken hearts are small and delicate, and they’re ready fast, making them ideal for a quick weeknight dinner. Five minutes of pan-frying and dinner is ready!
I make this recipe quite often. It’s easy, nutritious, and very flavorful. It’s also ready fast, making it ideal for a weeknight dinner.
We all enjoy it, with the notable exception of my youngest, The Picky Eater. I can’t say I’m surprised. 🙂 Organ meats are probably an acquired taste. I wasn’t too fond of them as a kid either.
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 begun to shun internal organs and view them as “gross.”
Every other human culture knew better. Utilizing the whole animal is sustainable and responsible. And internal organs are usually very nutritious.
Are they tasty?
They’re probably an acquired taste, but I do love them. Especially when made according to the 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 recipe. It’s tasty and mild, so it makes a good introduction to offal.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty offal recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Raw chicken hearts: They’re not easy to find in U.S. supermarkets. I either special-order them at Whole Foods or buy them online.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Spices: Garlic powder, onion powder, and ground cumin.
How to cook chicken hearts
This 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 the full instructions, please scroll down to the recipe card. Here are the basic steps:
1. In a large bowl, mix the hearts with the remaining ingredients.
2. Cook them in a large skillet, stirring often, until cooked through. This should take about 5 minutes over medium-high heat.
How to serve them?
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 them?
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. Sometimes I ask the butchers at Whole Foods to special-order them for me.
What to do with leftovers?
You can keep leftovers 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.
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Chicken Hearts Recipe
INGREDIENTS
- 1 lb. chicken hearts
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal 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.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.