Chicken Hearts with Spinach in Cream Sauce

Ingredients

• Chicken hearts 0 lbs
• Fresh basil leaves 10 oz
• Onion 1 head
• Garlic 3 cloves
• Cream 5 fl oz
• Wheat Flour 1 tablespoon
• Paprika a pinch
• Khmeli-suneli to taste
• Salt to taste
• Safflower Oil 2 tablespoons

Step-by-Step Guide

Step 1

Trim the vessels and excess fat from the chicken hearts.

Step 2

Cut the offal in half with a sharp knife, clean off any excess congealed blood, and rinse well under running water.

Step 3

Place the hearts in boiling water, add salt, and cook for 40 minutes.

Step 4

Strain the cooked hearts through a colander, reserving about 100–200 ml of the broth for the sauce.

Step 5

Chop the garlic.

Step 6

Dice the onion into small cubes.

Step 7

Thoroughly rinse the spinach leaves.

Step 8

Heat a skillet, and sauté the onion and garlic in vegetable oil until golden.

Step 9

Add the chicken hearts to the onion and garlic, mix, and sauté for 3–4 minutes.

Step 10

Add the spinach leaves and simmer for another 3–4 minutes until the excess liquid evaporates.

Step 11

Add the flour and mix well immediately. Sprinkle with spices and salt, and mix again.

Step 12

Reduce the heat and gradually pour in the cream.

Step 13

To prevent the sauce from being too thick, add the necessary amount of broth and simmer for 1–2 minutes.

Step 14

Garnish the finished dish with herbs.