I bought some chicken hearts. Usually my daughter wants to cook them as a soup, but since she is not at home now, I decided to make some culinary experiment with something faster, light and low carbs. First, I cooked the hearts, not knowing exactly what to do with them. But then I opened the fridge and things went into their places. Here it is the result. Very light and fresh, very suitable for hot summer days, without much fussing around the stove. Bon appetit!
INGREDIENTS:
DIRECTIONS:
Clean well the chicken hearts and cook them in salted water.
In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.
Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.
Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.
After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.
The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced on wheels. The dish is delicious both warm and cold.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Clean well the chicken hearts and cook them in salted water.
In a large pan fry the onion cut into small pieces and the peppers, dices into rhombs about 1-2 cm in size. Leave to simmer.
Cut the zucchini into small cubes and add to the pan. Stir well and simmer for about 5 minutes.
Cut the cauliflower into small roses and add them to the other vegetables in the pan. Stir.
After the vegetables have stewed, add the boiled hearts. The vegetables should remain a little crispy. Add a little salt or, optional, a universal spice. Stir and leave on the stove for about 5 minutes.
The meal is ready. Sprinkle with finely chopped dill and parsley, and optionally add boned olives, sliced on wheels. The dish is delicious both warm and cold.