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Chicken hearts with bacon and raisins

Chicken Hearts With Bacon And Raisins

Chicken hearts are some of the most ignored offal. This is unfortunate: they are nutritious, economical and require little preparation.


  • 1½ lb chicken hearts
  • 2 onions
  • 2 stalks celery
  • 4 slices organic bacon
  • ¼ cup raisins
  • ½ tsp thyme
  • ½ tsp sage, ground
  • Salt and pepper to taste
  • 3 Tbsp clarified butter or coconut oil, as needed
  • 2 cloves garlic, chopped
  • 1 Tbsp tomato paste or ketchup
  • 1 tsp honey or maple syrup
  • 1 Tbsp cider vinegar
  • ¼ cup vermouth or white wine
  • ½ tsp cinnamon, ground
  • ¼ cup parsley or other fresh herbs


  1. 1

    Remove veins and skin from the hearts if any remain. Halve them, place in a colander, and rinse in cold water to remove any blood. Drain and place on a paper towel. Set aside.

  2. 2

    Chop bacon. Heat a wok or large cast-iron pan on medium. Sauté bacon until it starts to render fat and starts to change color. Remove bacon and set aside.

  3. 3

    Sauté onions and celery until onions are tender. Add raising, thyme and sage. Salt and pepper. Cook 1 minute more. Transfer to the plate with the bacon.

  4. 4

    Return wok to the heat without cleaning it. Increase heat a notch or two. Add clarified butter or coconut oil as needed. Add hearts and garlic. Stir-fry for 2 minutes. Incorporate tomato paste, vinegar, vermouth and cinnamon. Simmer 1 minute. Return onions and bacon to the pan. Sauté 1 minute more. Serve garnished with parsley.

A variation of the T'ibs from The Spice Trekkers Cook at Home