Chicken Hearts Stewed with Pumpkin and Tomatoes

A simple and budget dish that will make your diet bright and tasty. Fragrant pumpkin and sweet tomatoes harmonize well with delicate hearts and give them juiciness and pleasant sweetness, and a pinch of dried ginger – a spicy note.

Cook: 40 mins

Servings: 2

Ingredients

• Chicken hearts – 400 g
• Pumpkin – 400 g
• Small tomatoes (I have cherry) – 200 g
• Onions – 80 g (1 pc.)
• Ground dried ginger – 1/3 teaspoon
• Dried thyme – 0.5 teaspoon
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – 4 tbsp
• Green onions (for serving) – 15 g (4 pcs.)

Directions

1. Rinse chicken hearts, dry, remove blood clots and large vessels. Cut the hearts in half. Peel, rinse and dry onions. Cut the onion into small cubes.

   

2. Heat vegetable oil in a frying pan, put onions and hearts and fry for 6-7 minutes. Then add dried ginger and thyme and stir.

   

3. Gently peel the pumpkin, rinse and cut into medium-sized cubes. Do not chop finely so that the pumpkin does not boil during the cooking process.
4. Rinse the tomatoes and cut them into halves.
5. Add pumpkin and tomatoes to the pan.

   

6. Add salt and pepper to taste. Stir all ingredients and cover the pan.
7. Simmer over low heat for 20-25 minutes, until the hearts are ready.
8. At the end of cooking, sprinkle with chopped green onions and turn off the heat.

   

9. Chicken hearts, stewed with pumpkin and tomatoes, can be served alone or with a side dish to taste.

Enjoy your meal!