Turkish-Spiced Chicken Hearts with Hummus

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Ellen J Hemmings, Drink pairings Peter Lowry

	1 teaspoon allspice, ground
	1⁄2 teaspoon ground cinnamon
	4cm piece fresh turmeric, grated or 1 teaspoon dried powder
	75g butter
	2 tomatoes, chopped
	1⁄2 cup flat-leafed parsley leaves
	flatbread, to serve
	FOR THE HUMMUS
	250g dried chickpeas
	1⁄4 teaspoon baking soda
	3 tablespoons lemon juice
	2 cloves garlic
	4 tablespoons tahini paste
	1⁄2 teaspoon salt
	1 tablespoon olive oil

1.	Remove any connective tissue from the chicken hearts and chop into pieces.
2.	Put in a bowl with the oil, cumin, allspice and cinnamon and mix well. Leave to marinate for 15 minutes.
3.	Put the turmeric and butter in a small saucepan and melt together until the butter is bubbling.
4.	To serve, spread the hummus on a plate, top with the hearts, parsley, pour over the turmeric butter and serve with flatbread.
5.	Heat a frying pan to hot and fry the chicken hearts with the tomato for about 3 minutes until browned and just cooked through.
6.	FOR THE HUMMUS
7.	Soak the dried chickpeas overnight or for at least 12 hours.
8.	Drain, put in a large saucepan with the baking soda and cover with about three times the volume of water.
9.	Bring to the boil, reduce to a simmer and cook for 3⁄4-1 hour or until tender, topping up the water if necessary.
10.	Drain the chickpeas, reserving 1⁄2 cup of the cooking liquid, and cool.
11.	At this point you can rub the chickpeas to remove the skins.
12.	Put the cooked chickpeas in a food processor with the lemon juice, garlic, tahini and salt.
13.	Process to a smooth puree adding the oil and some of the cooking liquid to achieve the desired consistency (usually about 3-4 tablespoons).
14.	Store in the fridge for up to 4 days.