Ingredients
- 2 lbs. chicken hearts
- 1 Tbsp. extra virgin olive oil
- 1 clove garlic (pressed)
- 2 Tbsp. coconut aminos
- 1 Tbsp. sherry vinegar
- 1 tsp. ground ginger
Instructions
- Prepare the hearts by cutting off the fatty tops and removing any slippery outer membranes. Then rinse to remove any blood. Put the prepared hearts in a bowl. (You lose about half the weight in the preparation, so expect to have 1 lb. of prepared hearts.)
- Combine remaining ingredients in a small bowl to make the marinade. Stir with a fork and pour over the hearts. Marinate in the refrigerator 1-2 hours.
- When ready to cook, heat a large skillet over medium-high heat.
- Use a slotted spoon to transfer the hearts from the bowl to the skillet.
- Sauté 5 minutes, tossing the hearts occasionally, to be sure they cook evenly.
- They taste good warm, or at room temperature.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 minutes
- Category: Main Courses
- Method: Stovetop