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.
Ingredients
- 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
Method
-
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
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
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
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
