Hearts and gizzards with red pepper jam

On an ordinary day, when I don't feel like cooking complicated dishes, I turn to my old recipes featuring hearts and gizzards. Not many people choose them right away, but for me, they are a quick and inexpensive solution. They are easy to find and quite versatile. I like to pair them with something sweet and spicy, this time with red pepper jam, which balances their rather neutral taste nicely. For those looking to switch things up a bit, they also go well with sautéed chicken breast, but I prefer the classic version.

Quick Info

Total Time: approx. 1 hour
Preparation Time: 10-15 minutes
Cooking Time: 40-50 minutes
Servings: 2-3
Difficulty: Easy
Recipe Type: Main Course, Simple Stew

Ingredients

400 g chicken hearts and gizzards
1 red bell pepper
3 tablespoons sugar
1 tablespoon olive oil
Salt (to taste)
Pepper (to taste)
Garam masala (to taste)

Instructions

1. Rinse the hearts and gizzards well under cold running water. Cut them into appropriate-sized pieces if they are too large or if there are any unwanted bits.
2. Place them in a pot of water to boil. Change the water if you feel it's necessary for a cleaner taste, although it's not mandatory. Boil them until tender – this usually takes between 30 and 40 minutes, depending on the size of the pieces.
3. While the gizzards are boiling, prepare the red pepper jam. Remove the seeds from the red bell pepper and chop it into small pieces. I prefer to chop it with a knife, but you can also use a food processor or meat grinder if you want a finer texture.
4. Put the chopped pepper in a pot, add the sugar and a little water (just enough to prevent it from sticking to the bottom at first). Cook over medium heat, stirring occasionally. The jam is ready when the liquid has reduced, and the pepper becomes translucent and cohesive. It shouldn't be too thick, just enough so it doesn't run too much.
5. Once the gizzards and hearts are boiled, remove them and let them drain a bit.
6. Heat the olive oil in a frying pan. Add the boiled gizzards and hearts to lightly brown them. Season with salt, pepper, and garam masala to taste. Sauté for a few minutes, just enough to develop flavor and get a slight crust on the edges.
7. Serve them hot, with the red pepper jam on the side.

Why I Make This Recipe Often

It's quick, doesn't involve many ingredients, and uses parts of the chicken that are usually overlooked. The red pepper jam changes the classic flavor and can be made simultaneously with boiling the gizzards, so I don’t waste time. The recipe is flexible – if I don't have gizzards and hearts, chicken breast works almost the same.

Tips and Variations

Tips

- If you want the gizzards and hearts to be as tender as possible, don't boil them too long. Check after 30 minutes.
- For the pepper jam, use the meatiest and ripest red peppers you can find.
- Add garam masala at the end so it retains its aroma.

Substitutions

- You can use chicken breast instead of gizzards and hearts. The breast doesn't need to be boiled; just cut it into strips and sauté it directly in the pan with oil and spices.
- If you don’t have garam masala, you can just use salt and pepper or a mix of your favorite spices, but the flavor will be different.
- Olive oil can be replaced with any other neutral oil.

Variations

- For those who want a spicier dish, you can add a bit of red chili pepper to the jam or in the pan at the end.
- The pepper jam can be made in larger quantities and stored in the fridge for a few days if needed.

Serving Ideas

- It goes well with polenta or fresh bread.
- For those who prefer, it can be served with plain rice or a green salad on the side.

Frequently Asked Questions

1. Can I use just gizzards or just hearts?
Yes, if you don’t have both, the recipe works with just one. The cooking and other steps remain the same.

2. Can I make the pepper jam separately and store it in the fridge?
Yes, the jam keeps for a few days in the fridge in a sealed jar.

3. How much garam masala should I use?
It depends on your taste. Start with a pinch, taste, and add more if you want a stronger flavor.

4. If I don’t like pepper, can I replace it with something else sweet?
You could try red onion jam or even a slightly caramelized tomato sauce, but the flavor will be different.

5. Can I use frozen gizzards and hearts?
Yes, but you need to completely thaw them and drain them before boiling.

Nutritional Values

Estimate for one serving (out of 3): approximately 240-260 kcal.
Protein: 25-28 g
Fat: 7-9 g
Carbohydrates: 14-16 g
Values are approximate and can vary based on the amount of jam consumed and how much oil is used for browning.

Storage and Reheating

Leftovers can be stored in the fridge in a sealed container for up to 2 days. Reheat on low heat, with a little water if needed, just enough to warm them. The pepper jam lasts a few days in the fridge separately, also in a jar or container with a lid. The dish does not freeze well, as the texture changes.