Vegetable Stew with Chicken Hearts

1. 1 Chicken heartspack 500 g ≈ $2.50 125 g
2. 2 Eggplant≈ $4.33 per kg 95 g
3. 3 Tomatoes≈ $4.67 per kg 75 g
4. 4 Bell peppers≈ $6.00 per kg 55 g
5. 5 Soy sauce 25 ml
6. 6 Sunflower oil 12 ml
7. 7 Onions≈ $1.60 per kg 40 g
8. 8 Butterpack 180 g ≈ $1.60 19 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach the chicken¹ hearts for 20 minutes, then marinate in soy sauce and spices

2. Sauté the hearts in vegetable oil with half-mooned onions⁷

3. Salt the eggplants², drain, grill, slice into matchsticks, and add to the hearts

4. Add sliced bell⁴ peppers to the stew

5. Blanch the tomatoes³, peel, and add to the stew

6. Simmer covered for 5 minutes, adding butter⁸

In short

• In the planner this dish is cooked for two days: reheat on day two.