Creamy Tomato Braised Chicken Hearts
Nutrition per Serving
Chicken hearts are one of the most underrated high-protein ingredients out there. Braised low and slow with onions, they turn melt-in-your-mouth tender. A spoonful of Greek yogurt and tomato paste halfway through creates a rich, creamy sauce without heavy cream or butter.
The two-stage cooking is what makes this work. The first 30 minutes let the hearts and onions release their juices and start breaking down. Adding the yogurt and tomato paste for the second half builds a sauce that thickens on its own — no flour, no cornstarch. Season however you like — salt and pepper are all you really need, but paprika or cumin work great too.
At 434 calories with 42g of protein per serving, this is a solid meal prep option. Pair it with rice, pasta, or even our Seasoned Air Fryer Potato Wedges on the side. Curious where this fits in your daily intake? Check our Daily Calorie Intake Calculator.
Ingredients
- 1.1 lb (500g) chicken hearts
- 1 medium onion, sliced (~4.6 oz / 130g)
- 2 tablespoons Greek yogurt (plain, nonfat)
- 2 tablespoons tomato paste
- Salt, to taste
- Black pepper, to taste
- Spices of your choice (optional)
Instructions
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Step 1: Slice the onion
Cut a medium onion into half-rings and add to the multicooker pot.
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Step 2: Trim the hearts
Remove any excess fat and connective tissue from the chicken hearts.
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Step 3: Combine and season
Add the hearts to the pot with the onions. Season with salt, pepper, and any spices you like. Give it a good stir.
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Step 4: Stew for 30 minutes
Set the multicooker to "Stew" mode and cook for 30 minutes. The hearts and onions will release their juices.
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Step 5: Add yogurt and tomato paste
Stir in the Greek yogurt and tomato paste. This builds a creamy, tangy sauce.
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Step 6: Stew for another 30 minutes
Continue cooking for 30 more minutes until the hearts are tender and the sauce has thickened.
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