Pan-Fried Chicken Hearts
Ingredients
| 500 g | chicken hearts | |
| 100 ml | soy sauce | |
| 1 tsp | 5 ml | honey |
| 1 tsp | 5 ml | balsamic vinegar |
| 1 tsp | 5 ml | oregano |
| 0.25 tsp | 1.3 ml | ground black pepper |
| — | oil | |
| 0.5 tbsp | 7.5 ml | paprika |
| — | juice of 1/2 lemon |
Instructions
Clean, wash and pat dry the chicken hearts with a paper towel. In a bowl, mix the soy sauce, balsamic vinegar, honey, oregano and black pepper. Add the chicken hearts and marinate for at least 2 hours. Heat 2 tablespoons of oil in a pan. Add the drained chicken hearts (keep the marinade!). Fry briefly, then pour in the marinade. Reduce the heat and cover the pan. Braise the chicken hearts for 25-30 minutes. Once the marinade has boiled off and the chicken hearts remain only in the fat, sprinkle with paprika. Stir the hearts and leave for 1 minute on the heat. Remove the pan with the chicken hearts from the stove. Transfer to a serving plate and drizzle with the lemon juice. Serve warm as a meze with wine, beer, or as a main course with mashed potatoes and a salad of your choice.