Chicken Hearts Stewed with Pumpkin and Tomatoes
by Editorial Staff
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
- 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.
- 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.
- 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.
- Rinse the tomatoes and cut them into halves.
- Add pumpkin and tomatoes to the pan.
- Add salt and pepper to taste. Stir all ingredients and cover the pan.
- Simmer over low heat for 20-25 minutes, until the hearts are ready.
- At the end of cooking, sprinkle with chopped green onions and turn off the heat.
- Chicken hearts, stewed with pumpkin and tomatoes, can be served alone or with a side dish to taste.
Enjoy your meal!
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