Sprinkle them with spices, pan-fry them for five minutes, and dinner is ready! I make this recipe often. It’s easy, flavorful, and ready in about 20 minutes. I consider it one of my easiest dinner recipes. We all enjoy it, with the notable exception of my youngest, The Picky Eater. I can’t say I’m surprised! Organ meats are an acquired taste. However, if you’d like to try them, chicken hearts are a good place to start. Their flavor is relatively mild, and their texture is pleasantly chewy.
Recipe Card
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: It’s best to use extra-virgin olive oil. To season: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin. Parsley: Used for garnish.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe: In a large bowl, mix the hearts with olive oil and spices. Once done, transfer them to plates, pour the pan juices on top, and serve.
