Chicken hearts taste a lot like the dark meat from other parts of the bird, but with a slightly gamey and metallic flavor that’s noticeable but not overpowering.
They’ve got a pleasantly chewy texture, lend themselves to seasonings and marinades and quick-cooking and milder in flavor compared to beef heart.
This is a basic recipe you can vary with herbs, spices, onions and mushrooms. Don’t overcook them, as that makes them tough. They should be just tender and a bit chewy.
Ingredients
- 1 lb chicken hearts
- 2 Tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp dried thyme
- 2 Tbsp finely sliced green onion, for garnish
- Optional: 2 Tbsp chopped parsley, for garnish
Directions
In a small bowl, combine all salt/pepper/spices. In a large bowl, toss chicken hearts with olive oil to coat. Sprinkle spice mix over hearts and toss again.
Heat a large frying pan over medium-high heat for 3 minutes. Add seasoned chicken hearts and cook, stirring often until cooked through, about 5-7 minutes and lowering the heat if the pan becomes too hot.
Divide hearts between four plates. Top with pan juices and garnishes before serving.