Chicken hearts are a healthy dietary product rich in protein and microelements necessary for the human body. At the same time, they contain only 160 calories per 100 g of weight, which cannot but please beautiful ladies. Prepare delicious kebabs, navy-style pasta for lunch, or simply stew chicken hearts in an appetizing sauce.
Chicken heart kebabs
Ingredients:
- 800 g of chicken hearts;
- 150 g sour cream 15% fat;
- 100 g of natural yogurt;
- 3 cloves of garlic;
- 50 g of dill;
- a pinch of ground red pepper;
- 1/3 tsp ground black pepper;
- 3/4 tsp salt;
- vegetable oil.
Before cooking, the hearts must be carefully processed: rinse, dry on a paper towel, remove blood clots, cut off the vessels and excess fat from the tops.
Peel and crush the garlic cloves in a special press, finely chop the dill. Combine yogurt, sour cream, herbs and garlic in one bowl, stir the mixture well, pepper and salt it. Marinate the hearts in it for 2 hours, then string on wooden skewers close to each other.
Preheat oven to 180oC. Grease a baking sheet with vegetable oil and spread the raw skewers on it. Bake chicken hearts for 15-20 minutes. Serve on lettuce leaves garnished with fresh vegetables.
Naval macaroni with chicken hearts and cheese
Ingredients:
- 500 g of chicken hearts;
- 500 g of durum wheat pasta (feathers, tubes, spirals);
- 150 g of hard cheese with a creamy taste (tilsiter, lambert, oltermani);
- 1 onion;
- a pinch of ground black pepper;
- salt;
- vegetable oil.
This version of naval pasta can be made more dietary with boiled chicken hearts minced meat and parmesan instead of cream cheese.
Remove the husk from the onion and cut into quarters. Pass the chicken hearts through a meat grinder along with the onions. Heat some vegetable oil in a frying pan, put minced meat in it, pepper and salt to taste. Fry it until fully cooked for a few minutes, then put it on a plate. Grate the cheese on a fine grater.
Boil the pasta in salted water for the time indicated on the package. Divide them into portions and quickly toss them while still hot with the cheese and chicken hearts.
Stewed chicken hearts
Ingredients:
- 500 g of chicken hearts;
- 1 white or red onion;
- 3 tbsp. 20-25% sour cream;
- 1 tbsp. tomato paste or ketchup;
- 1 tbsp. flour;
- 1 tbsp. water;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Cut the chicken hearts in a crisscross pattern from a sharp edge almost to the bottom. Remove the shirt from the onion, cut it into half rings and fry in vegetable oil over medium heat until transparent and soft. Add hearts to it, cover the dishes with a lid and simmer the offal for 15 minutes in its own juice.
Make a sauce using a mixture of sour cream, tomato paste, water, and flour. Strain it to remove any lumps and pour into the skillet. Season the dish with pepper and salt as needed, stir and simmer under the lid for another 15 minutes.
