Chicken Heart Skewers
Grilled chicken hearts, with a delicious chicken and oat milk sauce, and puffed amaranth!
A delicious dish, perfect for impressing your friends at dinner parties or barbecues. It pairs nicely with some rice or potato salad, along with a nice cold beer!
It is very common to eat chicken hearts in latin america, so this is a little bit more modern take on that.
This recipe uses birch branch skewers, but regular wooden skewers work just fine.
Add ½ cup of butter to a pot over medium-low heat and cook until melted
Add 100 g of fresh yeast and mix until combined. Let it cook until golden brown
Add 1 L of chicken broth and 1 L of oat milk
Add 2 dried bay leaves, 1 star anise, 1 tsp of coriander seeds, and 1 tsp of black peppercorns
Add 1 tbsp of soy sauce and stir
Bring the sauce to a boil and add 1 tsp of honey. Mix until dissolved and reduce until the sauce thickens and looks like caramel. The roasted yeast & oat milk chicken sauce
Add 1 tbsp of amaranth to a saucepan over medium heat. Toast until the seeds are puffed while constantly stirring the pan to avoid burning
Clean the wooden skewers and insert 3 chicken hearts on each. Repeat this process until all chicken hearts are on skewers
Melt 1 tbsp of butter in a skillet over medium heat. Cook the chicken heart skewers in batches until golden brown on both sides. Spoon the butter over the chicken to help cook it through
Brush some of the Roasted Yeast & Oat Milk Chicken Sauce to taste on both sides of each skewer
Season with salt, black pepper, and puffed amaranth seeds to taste
Plate the skewers on a serving dish and garnish with cress sprouts and edible flower petals to taste
The chicken heart skewers are ready! Enjoy!
Yield 6 portions
Chicken Heart500 g
Cress Sproutto garnish
Edible Flowerto garnish
Black Pepperto taste
Chicken Broth1 L
Oat Milk1 L
Fresh Yeast100 g
Soy Sauce1 tbsp
Dried Bay Leaf2
Coriander Seed1 tsp
Black Peppercorn1 tsp