Sautéed Chicken Hearts with Carrot & Apple



"Apples go back thousands of years, with varieties coming from all over Asia and the Middle East. The Romans took apples with them when on conquests, so seeds were spread throughout Western Europe, and by the time Columbus sailed for the New World, apples were the most important cultivated crop in most Europe.

American apple history begins with the Pilgrims bringing seeds with them from England in 1620. The Jamestown settlers also listed apple seeds among the provisions that they brought to the colony. By 1741, New England was exporting apples to the West Indies. The American apple industry was under way.

As people began moving west in America, so did the apple. The seeds were carefully planted along the trails so that those who came behind might find refreshment."

from The Frugal Gourmet Cooks American

Apples

Chicken hearts are really delicious and super tender. They do taste just like dark meat chicken, but even more flavorful.

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

  • 2 lb. chicken hearts, rinsed, cleaned, cut into quarters
  • 1 Tbsp. olive oil
  • 1 medium white onion, chopped
  • 2 garlic gloves, minced
  • 1 medium carrot, shredded
  • 1 medium apple, shredded
  • salt and freshly ground pepper to taste
  • chopped parsley and scallions to serve

Directions:

In a sauté pan over medium heat, heat the olive oil. Add the garlic, onion and carrot and sauté, stirring often, about 3 minutes. Add the chicken hearts and cook until they beginning to brown, for 10-15 minutes more. Add the apple, salt and pepper and cook for another 2 minutes. Transfer to a warmed serving dish, garnish with parsley and scallions, serve immediately.

Chicken Hearts with Apple 2

7 comments:

Marina said...
January 23, 2013 at 9:03 PM  

Looks beautiful, although I am not a big fan of chicken hearts. Chicken liver and gizzards are a true delicacy for me. :)

Nami | Just One Cookbook said...
January 23, 2013 at 9:13 PM  

Japanese have a food called Yakitori (chicken skewer) and we grill all parts of meat including chicken hearts, gizzards, liver, and pretty much all parts. ;) Very interesting way to cook hearts with apples and veggies!

Sandra Mihic said...
January 23, 2013 at 9:22 PM  

MMM..this is delicious! I loveee chicken parts and my family even kids are crazy especially when I make it with lots of garlic. Yours truly looks magnificent...got to try it your way!

Medeja said...
January 23, 2013 at 10:17 PM  

Oh wow, you just reminded me that I didn't cook hearts for few years. When I used to go to the market where they had them I used to grab half kilo every few weeks. Now I just go to the places where they don't have them. I should really try to find them. Thanks:)

Rosa's Yummy Yums said...
January 24, 2013 at 1:38 AM  

A wonderful dish and combination! I am a big fan of chicken hearts as they are really tasty, so versatile and really cheap.

Cheers,

Rosa

Eric Pepple said...
January 24, 2013 at 10:41 AM  

I love chicken hearts and this combination sounds fantastic. Thanks for sharing!

Sincerely,
Happy Valley Chow

Lena M. said...
April 27, 2013 at 8:32 AM  

I just made it for lunch today and it was really delicious. Thank you for the recipe, chicken hearts can be very good, who would have thought that? :)

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