Chicken Hearts Recipes

Steps:

• 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 and ginger (if using) 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. Be sure to soak the skewers in water first.
• Time does not include optional marination time.

Steps:

• For the candied chicken hearts: Bring a medium pot of salted water to a boil. Line a sheet tray with a silicone pad.
• Add the chicken hearts to the boiling water and blanch just until they are starting to looked cooked, 3 to 4 minutes. Remove to an ice bath. Drain on a paper towels, then place 1 chicken heart on each of 4 skewers (like lollipops ready for dipping). Set aside.
• Combine the sugar and 1/4 cup water in a small pot over medium-high heat and stir until the sugar is dissolved. Cook the sugar, without stirring, until the caramel is an amber color, 5 to 7 minutes. Remove the pot from the heat and set aside on a trivet.
• Once the caramel starts to thicken, dip the skewered chicken hearts into the caramel, and place on the silicone pad to cool and harden while you make the drink.
• For the Dark and Stormy: Fill each of 4 tall glasses with crushed ice. Evenly divide the spiced rum and lime juice among the glasses and top each with the ginger beer. Garnish with a chicken heart skewer. Serve cold.

Steps:

• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
• Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Steps:

• Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

Steps:

• Pour water and oats into a rice cooker. Seal and select setting according to manufacturer's instructions; cook until tender, about 15 minutes. Pull out the pot as soon as the unit clocks to Warm setting. Set aside.
• Heat oil over high heat in a large frying pan. Add chicken and cook, covered, for 4 minutes, stirring every minute. Add green beans and cook, covered, stirring every minute, for 4 minutes. Pour in aminos and stir; chop mixture using a spatula. Cover, reduce heat to low, and let simmer for 10 minutes.
• Add cooked oatmeal to mixture; stir and chop further using a spatula. Remove from heat and let cool completely, 20 to 30 minutes.
• Package for freezing.

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Rinse chicken pieces and pat dry.
• Put chicken in 13 x 9 x 2 inch baking dish.
• Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
• Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
• Turn chicken over and cook for 10 minutes more.
• Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
• Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
• Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.