Gluten-Free Middle Eastern Chicken Hearts Recipe

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So chicken hearts … yep I know what you are thinking. Gross! My reaction too! I get really squeamish when it comes to organ meat but for some like my husband they love them and why not. Organs like liver and hearts are packed full of protein and are very healthy. Also I like the fact that the meat isn’t wasted and thrown away just because the majority of people only like breast or leg meat. You can find a lot of organ meats in supermarkets and at butchers’ as not many people buy them so why not try it! They are also a lot cheaper than most chunks of meat! A lot of people though don’t know what to do with them so here is a Middle Eastern recipe to try!

What you need to know:
Prep time: 20 mins
Marinade time: 2-4 hours or overnight
Cook time: 15 mins

Ingredients for 2-4 portions:
250 g chicken hearts, washed
1 clove garlic
1 onion chopped
2 slices of lemon
1 tsp dried mixed herbs
1/2 tsp cumin
1 tsp paprika
20 ml olive oil, coconut oil or ghee (melted)
5 large sun-dried tomatoes (from a jar in oil)
10 ml red wine vinegar


1. Put all the ingredients into a large Tupperware box, shake well and then place in the fridge for a couple of hours or overnight to marinade.

2. Remove from the fridge, place into a frying pan or wok and fry until cooked through. About 15 mins.

3. Serve in a bowl with Arabic flat bread and hummus and garnish with more sun-dried tomatoes.

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