We Already Have 1059 Recipes.

Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot.   I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter.

Before cooking it, I remove all the visible fat, then boil the livers and discard the water, hoping that this will get rid of some of the cholesterol 🙂  However my cholesterol levels are back to normal and most of the time I do eat healthy, so that once in a while I can indulge into some of my favourite food.

Last year when we went to Switzerland, we visited Grenoble, in France and when we went to a restaurant for lunch, on the menu of the day they served chicken liver with green salad. We loved it so much that when we came back I tried to remember all the flavours to make a similar dish.

I never posted this recipe so as actually after a year I made chicken liver again, I am posting both recipes today.

French inspired Green salad with chicken giblets, Recipe by Ivy

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 1 kilo chicken giblets
  • 1 onion, finely chopped
  • 3 tablespoons olive oil
  • 1 cup white dry wine
  • 2 ripe fresh tomatoes, peeled and chopped
  • Salt and freshly ground pepper
  • 1 bay leaf
  • ½ cup of walnuts

Green Salad with pomegranate:

  • 1- 2 small tender lettuce hearts, coarsly cut
  • 1 cup fresh coriander, finely chopped
  • 1/2 cup parsley, finely chopped
  • 1/4 cup dill, finely chopped
  • 2 spring onions, finely chopped
  • The seeds of ¼ of a pomegranate
  • Salt


  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic
  • Salt and freshly ground black pepper
  • 1 tablepoon pomegrante syrup


  1. Wash the livers and remove any fat.  In a saucepan bring some water to boil and add the livers. Boil for 1 minute and then remove from the heat.  Allow to cool and then drain. (The boiling part is optional).
  2. Heat olive oil in the sautéing pan and sauté the onion until translucent.
  3. Add the chicken livers and sauté on all sides. Add the wine, salt, pepper and bay leaf and finely the tomatoes.
  4. Mix well, cover with lid, lower heat to minimum and cook for fifteen minutes.
  5. Add the walnuts and cook for another 2 – 3 minutes.
  6. Prepare the salad and toss with the vinaigrette.
  7. Serve the chicken giblets on top of the salad.

Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

The next recipe is also my concoction.  During Christmas I stuff the turkey with a chicken liver filling and based on that recipe I have made some changes and added some vegetables and more ingredients to make it a meal by itself.   Fianlly, instead of adding raisins, I poached some grapes and added in the recipe.

This was really delicious.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Other relevant recipes:

Stuffed Turkey Roulade

Stuffed Turkey

Kokoretsi and Magiritsa

Fried goat liver with whiskey and herbs

No ratings yet.

Please rate this

17 Responses

  1. so tasty recipe,ivy!the chicken liver is full of good substances,for children is very healthy!

  2. I love gizzard salad…it looks really yummy. In Chinese cuisine, chicken gizzards are very often marinated and used as an appetizer together with other salad. Lovely!

  3. that is a fabulous way of preparing chicken livers! i bet this dish tastes really good! Never had liver with poached grapes…



  4. I am a fan of chicken livers and I love this dish Ivy. The flavors sound great and as I have often combined chicken livers with raisins I am sure the grapes went quite well.

  5. How lovely! I can just imagine the smoothness of the liver with the grapes…sound delicious 😀

  6. I love chicken liver, haven’t tried it with poached grapes before. This looks so yum!

  7. I love chicken liver and the only way I have ever made it is to saute it with lot of pepper and fry it. Your method is so novel, a must try for me.

  8. I’m getting better at appreciating chicken livers Ivy! I must say I love the preparation of these. And that salad is beautiful too! The pomegranates add a lovely touch!

  9. Wish i had the courage to eat liver, i am chronically shrt in iron ( according to my doc) and they say liver is really good, but i don’t dare to eat it. So every day i pop a iron tablet.

  10. Very interesting flavours here Ivy! Not your ordinary liver dish! I am def going to try this dish out!

  11. I love chicken livers too and rabbit’s! My parents who are 75 and 78 cook chicken livers for breakfast once or twice a week and they fry them in a bit of olive oil. Their health is superb!!!

    It’s really interesting the way you combined them with other ingredients 😀 I would love to try it your way.

  12. Ben

    Oh I haven’t had chicken livers in a LOOONG time. I think it’s time to change that. Your recipe sounds so good.

  13. When I was growing up, we had chicken livers a lot, but I haven’t had it in a while. Chicken livers sound delicious with poached grapes!

  14. Wow, Ivy! This dish is so colorful! I never would have thought in a million years it was chicken livers. I think even I could be tempted to try it!

  15. LOL – you’ve got that right Ivy. Apart from the cringe that I felt when I read that this was a liver dish, it does look delicious – and after all, pate is a delicacy which I don’t mind.

  16. I have never eaten chicken livers before but the dish looks so beautiful and packed with flavours, I think I am going to try it.

  17. That’s a very colourful dish…I would taste it, despite my aversion to liver. Peoples’ tastes change and I do try foods (like liver) once a year to see if I’ve changed. Kai tou xprono!