Chicken hearts and livers "à la mediterraneo"

the following recipe is simple, easy, with no expensive ingredients, but the result is very aesthetically pleasing and a real delight for the taste buds.

ingredients:
-1 package of chicken hearts
-1 package of chicken liver
-2 colored peppers
-some cherry tomatoes (about 10)
-fresh herbs: oregano, basil, dill, green onion fine (ciboulette)
-1 red onion
-virgin olive oil
-pepper
-hot pepper
-garlic
-1 lemon
-4 tablespoons dry white wine (i used dry sherry)
-100 ml of tomato juice

here are aromatic stars:

wash the livers and hearts and put them to marinate separately. for marinating use one clove of garlic (or as desired), half a teaspoon of hot pepper flakes, salt, pepper, a tablespoon of olive oil and 2 tablespoons of dry white wine.

cut the lemon in two and squeeze each half over the two bowls that contain the livers, and the chicken hearts respectively.

meanwhile wash and chop the herbs.

this is how the meat looks like before cooking:

heat a teaspoon of olive oil in a non-sticky pan and put chopped onion to simmer. stir often, not to get colored too much, only to become translucent.

add the hearts with their marinade.

let it boil on high heat. when they become white, add the chicken livers.

let them boil together, stirring often. when the sauce has dropped down a little, add the tomato sauce (to be as thick).

then add chopped bell peppers diced large. add the chopped green onions.

let them boil for 2-3 minutes; add the whole cherry tomatoes or halves, mixing well.

after boiling for a few time, turn off the heat and add herbs (half the quantity).

mix the food with the herbs and allow cooling slightly.

finally, add another handful of chopped greens for extra fragrance.

serve warm but not hot.

garnish each plate with fresh oregano leafs and possibly sprinkle with olive oil just before serving to benefit from the miraculous properties of this oil.

enjoy your meal!