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Chicken Heart Relish

Chicken Heart Relish

Chicken Heart Relish
Recipe by: Akhona Swazi

Serves: 6—8
Preparation: 8 minutes
Marinating: 30 minutes
Cooking: 10 minutes
500 g chicken hearts
115 ml (150 g) fruit chutney
2 t mild curry powder
2 T olive oil
1 onion (sliced)
1 clove garlic, crushed
2 red peppers, sliced
2 chillies, chopped
2 spring onion, thinly sliced
1 handful fresh coriander, chopped
salt and pepper to taste
2 t toasted sesame seeds to garnish
Trim any veins/arteries from the hearts and remove any blood clots, rinse under water.
Place the prepared hearts in a dish with the chutney and curry powder and marinade for 30 minutes.
Scoop the hearts from the marinade with a slotted spoon.
Place a pan on medium heat, add the oil and the marinated hearts and allow to sauté until brown.
Remove the hearts from the pan and sauté the onion, garlic, peppers, and chillies in the same pan until the onion is soft.
Add the hearts back into the pan and sauté together. Add the leftover marinade and cook for 3 minutes.
Add the spring onions and coriander and season with salt and pepper.
Sprinkle the toasted sesame seeds over and serve immediately.

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