Slice the chicken hearts into two and wash thoroughly under running water.
Add olive oil to a pan, then add the onions and stir till translucent.
Add the chicken hearts and spices.
Stir and cook till the chicken hearts are no longer pink. The chicken hearts will release a lot of water while being cooked.
Add the mushrooms and coconut aminos and simmer till done.
Notes
This recipe serves 4 and contains 3 net carbs per serving.
Do not cook the chicken hearts too long as this can make it tough and overly chewy.
After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water so it cooks a little longer.
If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with two tablespoons of water, and pour it into the sauce to thicken it. Let it cook for 2-3 minutes.
The chicken hearts will release a lot of water while being cooked.
Add as much or as little cayenne pepper as you like!
Top with fresh herbs for flavor and a nice pop of color.
Throw in extra vegetables like asparagus, zucchini, spinach, or kale.