This can be an alternative to the weekly stews that you may have during the week.. Especially, as winter comes along.. Adapt the recipe as necessary to the spices that you have in your cupboard..
1 Teaspoon Each Of:
Fennel Seeds, Mustard Seeds, Cumin, Chilli, Turmeric, Aamchoor Powder(Unripe Mango Powder-This is a meat tenderiser,use this similar to unripe papaya!!), Sichuan Peppercorns.
1 Packet of Chicken hearts, cleaned–See Previous Chicken Heart Recipes
1 Can of Butter Beans, drained and rinsed of brine.
Salt and Black Pepper to taste
Blend the fennel seeds, and onion together in a food processor. Fry the paste and add other seasonings.Add this to the chicken hearts and marinate the meat, and sauté for 3 minutes. Add water/chicken stock and simmer, for upto 30 minutes, adding the butter beans, halfway though the cooking time. If the hearts are not tender enough,leave for another 15 minutes. Serve with rice and steamed vegetables.