Summary

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

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Instructions

1. Wash the chicken hearts and remove tubes. Peel the onions and cut into fine cubes. Peel the carrots and cut into slices.
2. 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.
3. Add the herbs to the dish before serving. Rice or mashed potatoes go well with this.