Don't miss out on all of the flavourful organs of the chicken! These chocolate dipped hearts are seasoned with paprika, cumin, coriander and cardamom, and will surprise you with their incredible taste.
4 chicken hearts
2 tablespoons Baharat mix
Salt for seasonings
2 tablespoons olive oil
4 oz bitter chocolate
5 tablespoons mild paprika
4 tablespoons finely ground black pepper
3 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoon ground cardamom
1 tablespoon ground star anise
1 teaspoon ground nutmeg
Wash and dry chicken hearts with paper towel
Place one tablespoon olive oil in a small bowl, one tablespoon Baharat spices, some salt and mix well (marinate for at least 15 minutes)
Add one tablespoon of olive oil in frying pan and cook the chicken in a medium heat for three to five minutes.
Remove the chicken hearts from the pan and rest them on a paper towel to absorb oil and pan juices
Add the chocolate into a heatproof medium bowl with one tablespoon of Baharat.
Fill one medium saucepan with a couple inches of water and bring to a simmer over medium heat.
Turn off the heat; set the bowl of chocolate over the water to melt.
Stir until smooth.
Add one chicken heart per skewer dip them into the chocolate and serve immediately.
Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to six months.