A few years ago I asked my dad to cook chicken hearts in front of me so I could write down the recipe. He always changes the way he makes it, adding ingredients as he goes, smelling and tasting the entire time. Here is the recipe from that day – it is magic! My dad would serve his chicken hearts with rice or bread, but this version had couscous with carrots which works just as well!
Notes: This can be cooked in a pressure cooker, but we cooked ours in a normal sauce pan. Make sure to check the chicken hearts constantly to avoid overcooking and a rubbery texture.
1kg chicken hearts
3 spoonfuls of tomato sauce or ketchup
½ small pepper finely chopped (we used red pepper)
½ cup soy sauce
¼ cup mustard
4 garlic cloves chopped
½ onion chopped
Optional: clementine or lime juice
Clean the chicken hearts, rinse and take off a little bit of the fat on the tips. In a bowl, mix the ingredients. If you don’t have a pressure cooker (like us), put your garlic and onion aside. We had half a lime and half a clementine laying around, so we squeezed the juice in. Let it marinate for 30 minutes. If you have a pressure cooker, put it all in and cook for 30 minutes. If not, fry garlic and onion in olive oil and then add the rest of the ingredients. Cook on a medium-low heat.