Description
A quick and easy recipe from offal - chicken hearts with carrots, onions and pickles, braised in tomato sauce. Delicious, nutritious, budget dish will help to diversify the daily menu.
Ingredients
-
Salt
-
Parsley
-
Garlic
1 tooth
-
Tomato paste
1 Tbsp
-
Cucumber
70 g
-
Carrots
70 g
-
Onion
70 g
-
The pie
500 g
-
Allspice
-
Vegetable oil
2 Tbsp
Cooking
Onion peel, wash and cut into thin half-rings. In a pan heat vegetable oil, put onion.
Carrot peel and grate on a coarse grater, add to the onions. Sauté the vegetables for 2-3 minutes.
Chicken hearts, rinse, cut in half, to remove blood clots from the chambers, cut the fat "wreath" from the tops and several times washed in running water. Hearts add to the vegetables, cover and simmer over medium heat for 20 minutes.
Pickles cut into cubes, put into a pan and simmer under the lid closed for another 10 minutes.
Add 1-2 tbsp of tomato paste, chopped parsley, garlic, squeezed through a press, a little salt-pepper. Stir and simmer for another 5 minutes.
Serve with any side dish.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.