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.

Enjoy!

Laisser un commentaire

Entrez vos coordonnées ci-dessous ou cliquez sur une icône pour vous connecter:

Logo WordPress.com

Vous commentez à l'aide de votre compte WordPress.com. Déconnexion / Changer )

Image Twitter

Vous commentez à l'aide de votre compte Twitter. Déconnexion / Changer )

Photo Facebook

Vous commentez à l'aide de votre compte Facebook. Déconnexion / Changer )

Photo Google+

Vous commentez à l'aide de votre compte Google+. Déconnexion / Changer )

Connexion à %s