Remove the fat and the skin from the hearts, cut the hearts in half.
Sauté the onions cut into thin rings in a little bit of butter until soft. Then add the chicken hearts and fry them at high temperature. Pour in 2/3 of the Vinsanto and when the wine has reduced, remove from the heat.
In a small saucepan over low heat, melt the jam, then gradually add the ginger, lime juice, nutmeg and chili sauce. Pour in the hearts, as well as the papaya. Cook for another two or three minutes. Season the sauce and add chili sauce to taste.
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