Makes about 25 brochettes
- Active time:20 min
- Start to finish:3 1/2 hr
ADAPTED FROM ALEXANDRA RAIJ, TXIKITO, NEW YORK CITY
September 2009
The dish tastes as straightforward as it looks—tender chicken hearts dressed with a fresh vinaigrette. The bread acts as an edible napkin, soaking up all the juices for the very last bite.
For chicken hearts
-
1
qt
cold water
-
1/4
cup
kosher salt
-
2
tablespoons
sugar
-
1 1/2
lb
chicken hearts, visible arteries trimmed (do not trim fat)
For tximitxurri
-
1/4
cup
water
-
1
garlic clove, grated (use a Microplane)
-
3/4
cup
olive oil plus additional if desired
-
1/2
cup
finely chopped flat-leaf parsley
-
2
tablespoons
Sherry vinegar plus additional if desired
-
1
teaspoon
sugar plus additional if desired
-
1/4
teaspoon
dried oregano
-
1/8
teaspoon
hot red pepper flakes
for grilled bread and chicken hearts
-
About 25 (1-inch-thick) slices baguette
-
Vegetable oil for brushing
Meanwhile, make tximitxhurri:
-
Bring water to a boil with 1 tsp salt, then stir in garlic and remove from heat. Cool completely.
-
Whisk oil, parsley, vinegar, sugar, oregano, and red pepper flakes into garlic mixture. Add more oil, vinegar, sugar, and/or salt to taste if desired.
Grill bread and brochettes:
-
Drain chicken hearts. Thread 2 hearts onto each skewer, leaving about 1/2 inch of space between them, and arrange skewers on paper-towel-lined baking sheets to dry.
-
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
Grilling Procedure
-
Lightly grill bread on both sides.
-
Brush chicken hearts lightly with oil and season with rounded 1/4 tsp salt. Oil grill rack, then grill brochettes, covered only if using a gas grill, turning occasionally, about 3 minutes total for medium.
-
Serve brochettes on bread, drizzled with tximitxurri.
cooks’ note: Bread and brochettes can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat (5 to 7 minutes for brochettes).