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