- 450 g chicken hearts
- 220-250 g mushrooms (champignons, brown mushrooms or others)
- 2 tbsp olive oil
- ½ medium onion
- 2 cloves of garlic
- 1 tsp. broth powder (chicken or vegetable)
- ½ tsp ground cayenne pepper
- 2 tbsp coconut aminos or soy sauce
- 1 tsp. salt
Slice the chicken hearts in half lengthwise, rinse them thoroughly under running water and pat them dry with paper towels. Trim off any visible veins or excess fat if needed.
Finely chop the onion and mince or thinly slice the garlic. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened and translucent, then add the garlic and cook briefly until fragrant, without letting it brown.
Add the chicken hearts to the pan, along with the bouillon powder, cayenne pepper and salt. Stir well so the spices coat the meat evenly. Cook, stirring from time to time, until the hearts are no longer pink inside. They will release quite a bit of liquid, forming the base of the sauce.
Slice the mushrooms and add them to the pan together with the coconut aminos or soy sauce. Lower the heat slightly and let everything simmer for about 8–10 minutes, until the mushrooms are tender and the sauce has reduced a little and thickened. If the pan becomes too dry, add a splash of water and simmer for a few more minutes.
Serve hot, optionally topped with fresh herbs. This dish pairs nicely with cauliflower rice, green beans, sautéed greens, a fresh salad, or with rice or quinoa if you are not strictly low carb.
Slice the chicken hearts in half lengthwise, rinse them thoroughly under running water and pat them dry with paper towels. Trim off any visible veins or excess fat if needed.
Finely chop the onion and mince or thinly slice the garlic. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until softened and translucent, then add the garlic and cook briefly until fragrant, without letting it brown.
Add the chicken hearts to the pan, along with the bouillon powder, cayenne pepper and salt. Stir well so the spices coat the meat evenly. Cook, stirring from time to time, until the hearts are no longer pink inside. They will release quite a bit of liquid, forming the base of the sauce.
Slice the mushrooms and add them to the pan together with the coconut aminos or soy sauce. Lower the heat slightly and let everything simmer for about 8–10 minutes, until the mushrooms are tender and the sauce has reduced a little and thickened. If the pan becomes too dry, add a splash of water and simmer for a few more minutes.
Serve hot, optionally topped with fresh herbs. This dish pairs nicely with cauliflower rice, green beans, sautéed greens, a fresh salad, or with rice or quinoa if you are not strictly low carb.
