You will need
    • 1 kg of chicken hearts;
    • 2-3 medium carrots;
    • 2 bulbs;
    • 4 tablespoons of mayonnaise;
    • a glass of hot water;
    • vegetable oil for roasting;
    • the bunch of dill
    • parsley and Basil;
    • salt
    • coriander
    • pepper to taste.
Take hearts, wash, clean from the films. Cut each heart lengthwise into four pieces to make the slices.
Shred the carrots on a coarse grater. Slice the onion into half rings. Mix onions and carrots with sliced hearts.
The resulting mixture fry in vegetable oil for 10 minutes in low heat.
Add water, salt, coriander and pepper and leave to stew for about twenty minutes or thirty.
The pan cover do not cover! The water should almost completely evaporate.
After hearts extinguish without removing from heat, add mayonnaise, mix thoroughly.
Rinse and cut greens of dill, parsley and Basil. Add them to the hearts, mix. The pan cover and leave the entire mixture to stew about five minutes.
Serve the dish hot. For garnish perfect elbow macaroni or fusilli. You can also serve with boiled potatoes or buckwheat.
Also, the resulting mass can be used for sandwiches. To do this, take white bread, fry it in vegetable oil on both sides. On the one hand RUB the toasted bread with garlic, then grease with mayonnaise. Up put a lot of roasted hearts.
If you are preparing for the festive table, replace the water with half a glass of wine diluted with cold water in a ratio of one to one. It will give the dish a spicy flavor.Bon appetit!