Chicken hearts in cheese-yogurt sauce
4 servings
45 minutes
Chicken hearts in cheese-yogurt sauce is a harmony of tenderness and rich flavor, worthy of Russian cuisine. The dish combines the velvety texture of melted cheese with the light tang of natural yogurt, creating an amazing balance of flavors. Garlic and parsley add spicy notes, while the stewed hearts remain juicy and tender. This dish is perfect for a family dinner or friendly gatherings, pairing well with a side of potatoes or rice. Chicken hearts are a healthy and nutritious offal rich in protein and vitamins. The dish traces back to traditional Russian cooking, where meat offals were valued for their availability and nutritional properties. This sauce gives familiar hearts a new sound, turning them into a true gastronomic masterpiece.
1
Heat a pan with a little vegetable oil and sauté the onion until soft.
- Sunflower oil: 3 tablespoons
- Onion: 1 head
2
Add the washed and cleaned hearts to the onion. Fry, stirring, over high heat for about 5 minutes until a lot of liquid is released. Then, reduce the heat to medium and simmer for about half an hour until the released liquid is reduced by half.
- Chicken hearts: 800 g
3
Add salt and pepper. Add processed cheese and stir until the cheese and hearts turn into a homogeneous mass. The cheese should be soft and in a cup without any additives.
- Salt: to taste
- Ground black pepper: to taste
- Processed cheese: 100 g
4
Mix yogurt with chopped parsley and pressed garlic. Add to the pan and simmer for about 5 minutes.
- Natural yoghurt: 100 g
- Parsley: 10 g
- Garlic: 3 cloves