If you love trying new and exciting dishes, this Buttermilk Chicken Hearts recipe is perfect for you. I know organ meat might not sound appealing at first, but in Lebanese cuisine, it’s a delicacy. When prepared well, the flavours are delicious, handed down by our great grandmas who perfected it. The buttermilk marinade tenderizes the chicken hearts, making them incredibly juicy and flavourful. Cooking them with garlic, thyme, and fresh vegetables elevates this dish to a whole new level of taste.
Pair this dish with my Super Herb Salad, a healthy and easy option loved by Middle Eastern families for its simplicity. It’s practical and delicious, making it the perfect side. For a heartier meal, try the Bulgur Vermicelli Salad with herbs. It’s a must-try, full of flavour and easy to make. These sides complement the Buttermilk Chicken Hearts wonderfully, creating a meal that’s both satisfying and nutritious.
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Step 1.
Remove Fat and Blood Covering: Carefully trim off any visible fat and blood vessels from the top of each chicken heart.
Split Open: Cut each chicken heart in half lengthwise to expose the middle.
Rinse Thoroughly: Rinse the split hearts under cold running water to remove any remaining blood.
Step 2.
Place the chicken hearts in a bowl and cover them with buttermilk. Let them marinate in the refrigerator for at least 1 hour. Drain, pat dry and set them aside.
Step 3.
Heat the oil in a fry pan over medium heat. Sprinkle oil with a bit of salt to avoid splattering, Add the chicken hearts to the oil and sauté them until they are browned on all sides, about 5-7 minutes. Add the sliced garlic and oregano and stir to combine. Cook for another 2 minutes until fragrant.
Step 4.
Toss in the halved onions and green peppers and continue to stir until the onions and peppers start to soften, about 5 minutes. Gently mix in the cherry tomatoes. Season with salt and black pepper to taste. Reduce heat to medium low and Continue to cook for another 5-10 minutes, or until the vegetables are tender and the chicken hearts are cooked through.
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