Sykotakia ladorigani: chicken livers in olive oil and oregano

Sykotakia ladorigani

Today, it’s a family recipe I’m sharing with you: sykotakia ladorigani. In other words, chicken giblets cooked in olive oil with oregano and lemon juice.

Now, I know, chicken giblets are not everyone’s cup of tea. However, being half Greek, I was brought up eating offal, so I don’t mind them. Moreover, I firmly believe in trying and re-trying foods you didn’t like when you were young, or think you don’t like, so I hope some of you will take a leap of faith and try this recipe.

Adapted from Chrissa Paradissis’ book, Best Book of Greek Cookery

Chrysa Paradisi

Serves 4

  • 1 small onion, chopped
  • 400g chicken giblets
  • 85 to 100ml olive oil
  • the juice of 2 lemons
  • Salt & pepper
  • Oregano
  • Parsley

Clean and rince the giblets.

Place the onions and a little water in a small saucepan over medium heat, and allow the water to evaporate (this porcess makes onions more digestible).

Add the olive oil and sauté the onions.

Add the giblets and sauté a few minutes.

Deglaze with the lemon juice, then add salt, pepper and a small handful of oregano.

Cover and let simmer for 10 minutes.

Sprinkle with parsley and serve warm.


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