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Without water, this dish serves as a flavorful, nutrient-rich stew; with a bit of added water, it transforms into a satisfying soup. Simple yet nourishing, chicken offal provides an excellent source of both macro- and micronutrients.
- 400 g chicken hearts
- 3–5 cloves of garlic
- sweet onion or leek
- olive oil
- a pinch of salt
- a splash of apple cider vinegar
- green beans (optional)
- 2–5 types of fresh herbs (e.g., green onion, celery leaves, mint, cilantro, parsley)
Sauté finely chopped garlic and onion in olive oil without browning. If using, add a handful of green beans and cook for 2-5 minutes. Add the chicken hearts whole, sear for 2-3 minutes, then reduce the heat. Add a splash of apple cider vinegar, cover, and simmer for 30 minutes.
Serve with freshly chopped herbs for a bright and aromatic garnish.
Next-Day Option
Reheat leftovers with 300-600 ml of water to create a delicious soup. Enjoy it warm with additional fresh herbs if desired.
Sauté finely chopped garlic and onion in olive oil without browning. If using, add a handful of green beans and cook for 2-5 minutes. Add the chicken hearts whole, sear for 2-3 minutes, then reduce the heat. Add a splash of apple cider vinegar, cover, and simmer for 30 minutes.
Serve with freshly chopped herbs for a bright and aromatic garnish.
Next-Day Option
Reheat leftovers with 300-600 ml of water to create a delicious soup. Enjoy it warm with additional fresh herbs if desired.
