- Written by Cynthia Presser
Chicken hearts have been one of my favorite parts of the chicken, along with livers, since I was a little girl. We used to eat them all the time at home – my dad loves to roast big skewers of chicken hearts simply seasoned with salt. Rich and sweet, its taste resembles of a sweeter chicken thigh with chewer texture – but it is way faster to prepare than thighs. It is phenomenal.
In the US, chicken hearts are commonly served in the Brazilian steak houses, but they are quite versatile little things, and other ways to make and serve can be just as good.
They are very popular in the South of Brazil – where I come from – and it had been a long time since I was looking for a great, easy recipe to share… Until I came across Chef Geovani Bassani Lima.
Chef Geo, how he prefers to be called, is a Brazilian Chef who has been working in London since 2008. His pub, The Hampton, has achieved unforeseen success under his lead - winning the Good Food Award for three consecutive years, since 2015.
I love to highlight the story of fellow Brazilians who are, just like me, sharing with the world their passion for our culinary. And Chef Geo’s story is one worth sharing – and so is his recipe, which is featured at The Hampton’s menu.
Chef Geo’s recipe for chicken hearts was the one that I had been looking for! It is simple and incredibly flavorful. If you haven’t tried chicken hearts yet, I think that this might be the recipe you also have been looking for ;) Serve with a bold red – the Chef suggests a Malbec and I agree. Perfect to be enjoyed with your most fearless friends. Bom apetite!
Brazilian Chicken Hearts (Coração de Galinha Frito)
Serves 4 to 6
- 1 pound chicken hearts, cleaned and washed (See Cook’s Note)
- 4 tablespoons Cajun spice
- 1 teaspoon of salt
- 4 tablespoons olive oil
- 8 tablespoons butter
- Rustic bread (such as ciabatta, boule, rye, or French) for serving
In a mixing bowl, combine chicken hearts, Cajun spice, and salt. Mix well, cover, and allow to rest in the fridge for at least 30 minutes or up to 24 hours.
Place olive oil in a large frying pan set over medium-high heat. Once oil is hot (after about 1 minute), add the chicken hearts. Fry the hearts for about 5 to 7 minutes, stirring occasionally, until golden brown.
Remove pan from the heat and add butter, folding it gently to coat, until completely melted.
On a working surface, cut bread into thick slices. Place slices into pre-heated oven or toaster to warm up.
Transfer bread to a serving platter and spoon chicken hearts mixture over slices, drizzling the top with extra sauce. Serve immediately.
Chicken hearts need to be cleaned of most of the fat, and the ascending aorta must be removed. Usually the butcher will do all the work, but before prepping the hearts you must wash and take a good look to see if there weren’t any excess fat or aortas left. If so, just cut if off with a sharp knife.
The pictures above and below show both sides of the chicken hearts. The yelow-ish tube coming out must be removed.
To be up-to-date with the news about Chef Geo and The Hampton, follow him on INSTAGRAM @geobassanilima