This week’s recipe comes from our very own kitchen. It’s one of my go-to’s for busy weeknights, since it takes under an hour to prep and cook.
If the term “chicken heart” is throwing you off, don’t worry – I agree that the term doesn’t sound overly appetizing. Don’t be discouraged though. They taste amazing! Using all parts of a chicken also helps in reducing food waste, so I see it as a win-win.
- Chop up the vegetables and thinly slice the chicken hearts.
- Heat oil or chicken fat in a frying pan (I use chicken fat in cast iron).
- Fry garlic until fragrant. Add in onions, carrots, mushrooms, garlic and peppers. Once it’s all cooked, take it out of the pan and put aside in a bowl.
- Add chicken hearts to the hot frying pan. Add more oil/fat if needed. Season with salt, pepper and any other spice you’d like to use! Fry on med-high heat for a few minutes (that’s it!), until cooked.
- Add your vegetables back to the pan, stir, and turn off heat.
- Fill up your shells or tortillas and top with salsa, fresh greens and any other favourite taco toppings.
Bingo, you’re done!