I fell in love with chicken hearts at a Brazilian restaurant. If you like dark meat chicken, you should try them - very rich and meaty!
Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours. Saute the leek or onion and additional garlic (if you love garlic like I do...) in olive oil until soft. Add the chicken hearts and saute over medium heat until done, stirring occasionally. Alternatively, saute chicken hearts halfway and finish in the broiler. Can also be cooked on skewers on the grill.
Cooked chicken hearts will be brown throughout; cook just like you would chicken thighs.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 5|
|Calories from Fat: 50 (81%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 1.7mg||1 %|
|Sodium 4.7mg||0 %|
|Potassium 37.9mg||1 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 2.4g|
|Protein 0.5g||1 %|
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Calories per serving: 62
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