Stewed chicken hearts

Chicken hearts are a source of iron, zinc and folate. This offal is rich in protein and fat, but contains less than 1 gram of carbohydrates per 100 grams. This makes chicken hearts a keto-friendly product.

Ingredients

• 300 gr chicken hearts
• 2 table. spoon. olive oil
• ½ table. spoon. freshly ground garlic
• ½ table. spoon. freshly ground ginger
• ½ tea spoon. turmeric (optional)
• ½ tea spoon. cumin (optional)
• 1 tea spoon. curry (optional)
• ½ tea spoon. paprika
• 3 pcs. bunches of green onions (green feathers and white stem)
• 1 PC. tomato

Directions

1. Rinse chicken hearts, remove fat, ventricles and blood vessels. Cut the remaining meat lengthwise into quarters, squeezing out excess blood that may have remained in the offal. Rinse again and set aside.
2. Chop white onions and green onions. Cut the tomato into large pieces.
3. Preheat a skillet over medium heat, add cooking oil. The oil should not get too hot (it should not smoke). Add the cumin seeds to the skillet and sauté them for about 30 seconds (if using). Add the garlic and ginger paste to the skillet and brown the ingredients lightly.
4. Add chicken hearts, tomato paste, salt, white onions, some green onions, and the rest of the spices. Cover and simmer for 5-7 minutes. Drain off excess oil.
5. Add the tomato slices and cook for 1 minute. The dish is ready.
6. Garnish with leftover green onions before serving.