Skip to content
LoginRegister
WhatToEat.Today

Recipes with chicken hearts

3 recipes that use chicken hearts, with photos, step-by-step instructions and cook times. The quickest, Coração de frango, takes 27 minutes. It is most often cooked with chicken livers, coriander and garlic.

Got a few things in the fridge? Search by everything you have

Coração de frangoGrilled chicken hearts

No gaúcho churrasco in Rio Grande do Sul is complete without a skewer of chicken hearts, and in the rodízio steakhouses of São Paulo they come round on swords between the cuts of beef. Rich and slightly chewy, they need nothing more than coarse salt, garlic and a quick turn over hot coals, and they are eaten straight off the skewer while the bigger meats cook. Chef's tip: trim off the fat and the small tubes at the top of each heart, which turn tough and bitter on the grill.

27 minBrazilianChickenGluten free
by KrazyBadal 0 views

Me'orav YerushalmiJerusalem mixed grill

The mixed grill of Jerusalem was born in the steakiyot of the Mahane Yehuda market, where cooks threw cheap chicken hearts, livers and spleen onto a flat griddle with onion and a spice mix of cumin, turmeric and coriander, and it is still the late-night meal of the city's Agripas Street. This home version uses chicken hearts, livers and thigh, fried hard and fast until browned and juicy, then stuffed into pita with tahini and pickles. The flavour is deep, slightly bitter from the liver and warm with spice. Overcrowding the pan is the usual mistake: the meat stews instead of searing, so cook in two batches. Chef's tip: slice the hearts in half lengthways and rinse out any blood so they cook evenly and fast.

35 minIsraeliMeat
by KrazyBadal 0 views

KuchmachiChicken hearts and livers with walnuts

Kuchmachi is supra food from western Georgia, particularly Imereti and Racha: offal, usually chicken hearts and livers or beef tripe and liver, fried with onion and then folded into a spicy walnut sauce and showered with pomegranate seeds. It is served warm or at room temperature in a clay dish, with cold wine and bread. This version uses chicken offal, which is easy to find and quick to cook. A common mistake is overcooking the livers until grainy; take them off as soon as the centre has lost its pink. Chef's tip: fry hearts and livers separately, since hearts need longer. Chicken offal is cooked when no pink remains and it reaches 74 °C.

50 minGeorgianMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with chicken hearts