Soft, tender pieces of meat, with spicy taste of spices in a fragrant creamy sauce. Worth a try once and stop.
• Chicken hearts – 1 kg
• Onions – 1 piece
• Carrots – 1 piece
• Flour – 50 g
• Sour cream – 60 ml
• Milk – 35 ml
• Salt – 5 g
• Black pepper – 2.5 g
Remove the film from the hearts, cut most of the fat from the arteries and blood clots. Wash well and place the hearts on a sieve, to drain off the excess water.
Tip: chicken hearts are good for bones, hair, cardiovascular, and circulatory systems.
Boil the hearts in salted water for about 5 minutes. Drain on a sieve. Fry in a pan until brown, add the flour and sauté over high heat 1 minute. Sour cream mix with milk and add to the hearts. Season with pepper and salt. Simmer for 5-10 minutes under a closed lid.
Tip: the flour will neutralize the acid of sour cream in the sauce. The milk will help cream does not curl up during roasting.
Onion cut into half rings, carrot grate on a coarse grater. Fry the vegetables until half done, cool. Mix the vegetables with ready hearts, let the dish to infuse. Place the hearts on a flat plate, garnish with sliced chilli and Basil leaves.