Turkish-Spiced Chicken Hearts with Hummus
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2018/11/Cuisine-Magazine-Recipe-Turkish-Spiced-Chicken-Hearts-with-Hummus.jpg)
tags:hummus, chicken hearts
Serves
6 as a starterPreparation
20 mins plus 12 hours soaking timeCook
1 hour plus 3 minsIngredients
1 teaspoon allspice, ground | |
1⁄2 teaspoon ground cinnamon | |
4cm piece fresh turmeric, grated or 1 teaspoon dried powder | |
75g butter | |
2 tomatoes, chopped | |
1⁄2 cup flat-leafed parsley leaves | |
flatbread, to serve | |
FOR THE HUMMUS | |
250g dried chickpeas | |
1⁄4 teaspoon baking soda | |
3 tablespoons lemon juice | |
2 cloves garlic | |
4 tablespoons tahini paste | |
1⁄2 teaspoon salt | |
1 tablespoon olive oil |
MATCH WITH
Valdespino Fino Inocente sherry. Mineral notes of warm chalk, ocean breeze, dried hay and damp cellar.
For an extra special, creamy hummus, I like to peel the skin from the cooked chickpeas. It’s an arduous task which can take an hour, but you’ll be amazed at the results.
Instructions
1. | Remove any connective tissue from the chicken hearts and chop into pieces. |
2. | Put in a bowl with the oil, cumin, allspice and cinnamon and mix well. Leave to marinate for 15 minutes. |
3. | Put the turmeric and butter in a small saucepan and melt together until the butter is bubbling. |
4. | To serve, spread the hummus on a plate, top with the hearts, parsley, pour over the turmeric butter and serve with flatbread. |
5. | Heat a frying pan to hot and fry the chicken hearts with the tomato for about 3 minutes until browned and just cooked through. |
6. | FOR THE HUMMUS |
7. | Soak the dried chickpeas overnight or for at least 12 hours. |
8. | Drain, put in a large saucepan with the baking soda and cover with about three times the volume of water. |
9. | Bring to the boil, reduce to a simmer and cook for 3⁄4-1 hour or until tender, topping up the water if necessary. |
10. | Drain the chickpeas, reserving 1⁄2 cup of the cooking liquid, and cool. |
11. | At this point you can rub the chickpeas to remove the skins. |
12. | Put the cooked chickpeas in a food processor with the lemon juice, garlic, tahini and salt. |
13. | Process to a smooth puree adding the oil and some of the cooking liquid to achieve the desired consistency (usually about 3-4 tablespoons). |
14. | Store in the fridge for up to 4 days. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Ellen J Hemmings, Drink pairings Peter Lowry
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