Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g heart (s) (chicken hearts)
- 1 large onion (s)
- 2 carrot (s)
- 2 tablespoon rapeseed oil
- 1 teaspoon sugar
- 1 lime (s)
- 1 tablespoon flour
- 1 bay leaf
- 1 teaspoon salt
- 1 pinch chilli
- pepper
- 1 tablespoon herbs, frozen (8 herb mixture)
- 250 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Wash the chicken hearts and remove tubes. Peel the onions and cut into fine cubes. Peel the carrots and cut into slices.
- Heat rapeseed oil in a saucepan and sweat the onion cubes with the sugar. Add the hearts and stir-fry on all sides. Dust with flour and stir well, then add the stock. Add the bay leaf, the grated peel of an untreated lime and half of the lime juice, season with salt, pepper and chilli. Simmer for 5 minutes, then add the carrot slices. Simmer gently for another 30 minutes. Season again to taste and add a little broth if necessary.
- Add the herbs to the dish before serving. Rice or mashed potatoes go well with this.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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