Chicken Hearts - An unknown delight

Chicken hearts form part of the food section where I usually turn my nose up and pass, but in recent years I have come to love this amazingly versatile delicacy.

There are so many ways to enjoy this dish: - Pressure cook with a curry sauce - Skewer and braai on the fire - Chop up and use in stir-fry We decided that a Low Carb version was the way to go today. First, gather your ingredients: 1. Chicken Hearts 2. Onions 3. Mushrooms 4. Garlic 5. Garnish Preparation: Dice the onions to desired size and sauté in a bit of oil or other fat.

Add the mushrooms and garlic to this mix and continue to sauté.

Tip for peeling garlic. Peel the outside layer of skin from the garlic, stick your knife point in from the bottom and turn your knife. The garlic clove will pop out with very little resistance and you can just cut the top and bottom and chop as needed.

Prepare the chicken hearts (This is where you have to be brave) Most people are freaked out by the arteries that protrude from the top of the heart, but they are totally harmless and actually makes an amazing treat if you fry them for your K-9 companion or cat. Just take your knife and chop these off. If you bought cheap hearts, there might be some blood which you can easily just clean out by scraping with a knife. We then like to cut the hearts into 4 pieces.

Add your protein to the sautéed onions, mushroom and garlic and fry for about 10-15 minutes.

Add spices to taste and some hot sauce if you wish. At this point you can also add some gravy to create a lovely sauce for this dish.

Dish up with your favourite toast, salad, cauli-mash or other garnish. We love adding something hot to ours, like Soetseun Sweeties Cowboy Candy.