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
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.
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.
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.
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