- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g chicken hearts
- salt and pepper, to taste
- extra virgin olive oil, for drizzling
Aji
- 3 large green chillies
- ½ brown onion, chopped
- 1 handful parsley leaves
- 1 handful baby spinach or silverbeet leaves
- 1 handful coriander leaves
- 250 ml (1 cup) good quality apple cider vinegar
- 1 tsp salt
- 2 tsp sugar
Instructions
- Preheat a chargrill pan or barbecue to high. Toss the chicken hearts in salt and pepper, then thread onto soaked bamboo skewers. Grill the skewers for 6-8 minutes, turning frequently.
- Meanwhile, for the aji, place all the ingredients in a blender and blend to a smooth sauce.
- Remove the chicken hearts from the grill and serve drizzled with a little olive oil and the aji on the side.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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