Chicken hearts in honey

We do not eat chicken giblets every day, but by preparing hearts with tangerines and honey, you will eat them just every day!

Ingredients

• Chicken hearts - 500 grams
• Ginger root - 10 grams
• Tangerines - 2 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Red wine - 40 grams
• Sunflower oil - 34 grams
• Natural honey - 70 grams
• Greens (dill and parsley) - to taste
• Salt - to taste
• Pepper - to taste

Directions

1. To prepare the marinade, you need to peel the tangerine and squeeze the juice out of it. Grate the ginger root on a fine grater and put in a container with juice. Then add 40 grams of red wine and a little ground pepper.
2. Chicken hearts, chilled from the loop, rinse and clean from films and pieces of fat.
3. Pour the marinade over the hearts and leave for 30 minutes.
4. Peel and wash vegetables. Cut the onion into small cubes, and grate the carrots on a coarse grater.
5. Fry onions and carrots in a pan with sunflower oil. Add hearts with marinade and simmer them under the lid for about 10 minutes.
6. Then open the lid to allow excess liquid to evaporate. Lightly salt.
7. Add 70 grams of honey and mix thoroughly. Top with chopped herbs.
8. Put the finished chicken hearts on a plate covered with lettuce leaves. It can be served as an appetizer with strong alcoholic drinks.