куриные сердечки в афганском казане

Today we are cooking incredibly soft and juicy chicken hearts in sour cream sauce. Languishing in an Afghan cauldron does its job: the hearts melt in your mouth, and the sauce turns out thick and fragrant. A simple set of products, a minimum of effort, and a hearty dinner is ready! Subscribe to the channel so that you don't miss new recipes! 📌 INGREDIENTS: · Chicken hearts — 1.5 kg · Onion — 4 pcs . · Carrots — 1 pc. · Garlic — 5 cloves · Olive oil (or ghee) — 3 tablespoons · Sour cream 20-25% — 300 g · Cream 20% — 100 ml · Dry basil — 1 teaspoon · Dry thyme — 1 teaspoon · Salt, freshly ground black pepper — to taste 👨🍳 COOKING BY STEPS: 1. Hearts should be cleaned of blood vessels, cut in half, and rinsed from blood clots. 2. Cut the onion into thin half rings, grate the carrots coarsely, chop the garlic finely. 3. Heat the oil in a cauldron and fry the onion until soft (about 7 minutes). 4. Add garlic and carrots, and cook for another 3-4 minutes. 5. Place the hearts on top and add salt. 6. Mix sour cream with cream, add a little salt, pour over the hearts. 7. Close the cauldron with a lid, after the valve is activated, turn down the heat to a minimum and cook for 1 hour. 8. Remove from heat, wait for pressure relief, open the lid. 9. Add basil, thyme, pepper, mix gently. 10. Cover and let stand for 8-10 minutes.