Stew with chicken hearts and sprouts

1. Preparing chicken hearts and pippins:

   • Before you start, clean the chicken hearts and sprouts and rinse them under cold running water.
   • Then place the cleaned hearts in the pressure cooker, cover with water and seal the lid.
   • Pressure cook the hearts for about 15-20 minutes or until the hearts are tender and ready to be added to the stew.
   • After they have cooked, remove the hearts and save the cooking juices to top up the sauce at a later stage.

2. Preparing the Stew:

   • In a saucepan or frying pan, heat the olive oil over medium heat and add the chopped onion.
   • I added the bell pepper, stirring until the flavors combine nicely. You can add the garlic now, all over or save a little for last, depending on how strong you want the garlic flavor to be. I put it on at the end for a more intense taste.
   • Then I added the cooked chicken hearts, tomatoes in broth, paprika, turmeric, salt and pepper. Stir to incorporate everything.
   • Pour the juice left from the cooked hearts to add flavour to the sauce or water. And simmer everything together, under a lid, over low heat until all the ingredients are tender and full of flavour.
   • Taste and adjust flavours to taste if you feel something is missing.

3. Serve:

   • Finally, serve the stew warm, sprinkled with fresh dill or parsley leaves for freshness.

Recommendation

The pressure-cooking method of boiling chicken hearts and breasts will reduce cooking time and provide a rich sauce that will make the stew more palatable. This stew goes served with plain rice, plain potatoes, mashed potatoes or with fresh bread or porridge.