- About 300 g chicken hearts
- 2 medium size onions
- 1-2 handful mushrooms of choice (I used white button mushrooms)
- 3-4 garlic cloves
- 1 tbsp coconut oil
- 1 tsp thyme
- Freshly chopped parsley for decoration
- Before you fry the hearts, you want to cook them in water. Rinse the hearts with water to make sure they are clean. In a small pot, add the hearts, water and salt. Bring the water to boil, then lower the heat to medium and let them cook for about 20 min. After that, rinse them with cold water again and cut the small chunks off at they have.
- Chop the onions and mushrooms. Press the garlic cloves with a knife to release the juice, then chop them (I like chopping them into bigger pieces, but it’s a matter of preference).
- Heat up the coconut oil in a pan (wok works pretty fine) and add the chopped vegetables.
- Stir them on medium heat for 5-6 minutes, or until they start turning brown.
- Then add the hearts and thymian, and continue stirring for about 5-6 more minutes, or until the veggies and the hearts are golden brown.
- Add the salt shortly before you take the pan off the heat.
- Serve with some freshly chopped parsley.