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Chicken heart anticuchos
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Chicken heart anticuchos

This is a version of the traditional Peruvian skewers made with chicken hearts instead of beef heart.
Course Entrée, Main Course
Cuisine Peruvian
Keyword chicken, chicken hearts, entrée, gluten free, main, offal, Peruvian cuisine, Peruvian food
Prep Time 20 minutes
Cook Time 45 minutes
Marinating time 6 hours
Servings 2

Ingredients

  • 500 g chicken hearts

Marinade

  • 1/4 cup red wine vinegar
  • 2 tbsp ají panca paste (Peruvian red chilli paste) (substitute with your favourite chilli paste)
  • 1 tsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp ground black pepper
  • 1/2 tsp ground cumin

To serve

  • 1 large piece cassava (approximately 125g)
  • ghee or butter
  • salt to taste

Instructions

  • Remove the thin membrane that surrounds the hearts and trim the upper fatty/vascular part. Slice them horizontally (you'll end up with donut-shaped slices).
  • Mix the marinade ingredients pour over hearts in a ziplock bag and marinate for at least 6 hours.
  • Boil cassava for 20-30 minutes until soft
  • In the meantime, turn on your BBQ (you'll be using the flat part) or heat up a stovetop grill pan.
  • Drain cassava, discard hard bit in the middle, cut in pieces and fry in ghee or butter. Season with salt.
  • Cook marinated hearts (no need to drain the marinade) for ~10 minutes, flipping them occasionally. Season with salt.
  • Serve with fried cassava, salad and your favourite condiment (I served it with Peruvian chilli mayo).