Grilled chicken hearts with aji

Aji is a punchy green sauce from Peru made of chillies, herbs, spinach and vinegar. It's the perfect partner to balance out the richness of chicken hearts.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 300 g chicken hearts
• salt and pepper, to taste
• extra virgin olive oil, for drizzling

Aji

• 3 large green chillies
• ½ brown onion, chopped
• 1 handful parsley leaves
• 1 handful baby spinach or silverbeet leaves
• 1 handful coriander leaves
• 250 ml (1 cup) good quality apple cider vinegar
• 1 tsp salt
• 2 tsp sugar

Instructions

1. Preheat a chargrill pan or barbecue to high. Toss the chicken hearts in salt and pepper, then thread onto soaked bamboo skewers. Grill the skewers for 6-8 minutes, turning frequently.
2. Meanwhile, for the aji, place all the ingredients in a blender and blend to a smooth sauce.
3. Remove the chicken hearts from the grill and serve drizzled with a little olive oil and the aji on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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