Chicken Hearts in Spiced Soy Sauce

Dice onion (80 g), then finely chop garlic (5 g) and fresh ginger (1.5 g). Combine chicken hearts (500 g) with the onion, garlic, ginger, sugar-free soy sauce (40 g), ground cumin (3 g), salt (3 g), dried garlic (3 g), paprika (2.5 g), turmeric (1.5 g), ground coriander (1 g), and black pepper (1 g), then mix everything well.

Transfer the hearts to a baking dish, cover with a lid or foil, and cook them in the oven at 180 °C for 50-60 minutes. The hearts should become tender and should no longer release pink juices. Cool them and keep the finished preparation covered in the refrigerator for up to 6 days.