Chicken Hearts in Tomato Sauce with Pickled Cucumbers
Chicken hearts provide complete protein, while bacon and pickled cucumbers add a deep savory flavor. Tomato sauce brings the ingredients together, and brief baking keeps the portions hot and aromatic.
Rinse the chicken hearts (400 g), removing large vessels and excess fat if needed. Put the hearts in a saucepan, cover them with water, and bring to a boil. Season with table salt (to taste), reduce the heat, and boil for 20 minutes. Remove the hearts from the broth.
Preheat the oven to 200°C. Dice the bacon (80 g) and slice the onion (80 g) into half-rings. Fry the bacon until most of the fat renders, add the onion, and fry until translucent. Cut the sugar-free pickled cucumbers (100 g) into strips, add them to the skillet, and fry for another 5 minutes.
Dilute the tomato paste (30 g) with four tablespoons of boiling water, add the stevia (18 g), and stir. Add the chicken hearts to the skillet, pour in the tomato sauce and chicken broth (100 g), season with black pepper (to taste), stir, and bring the sauce to a boil.
Divide the hearts and sauce among individual baking dishes and bake at 200°C for 15–18 minutes. Serve hot.
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