Braised Chicken Livers with Vegetables and poached grapes is an easy and nutritious Greek recipe that comes together quickly, packed with many nutrients, as it contains proteins, vitamins, and minerals.”
This dish is not only easy to make but also very nutritious, because it contains protein, vitamins, and minerals.
The livers and vegetables with the spices and other ingredients blend together to to make a surprisingly mild gourmet dish.
Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot.
I love sykotakia (livers), especially, chicken livers, however, I don’t cook them very often as chicken livers are high in cholesterol and only cook them 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.
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 added more ingredients than the French salad, which we liked.
As I never posted this recipe since then, so as I made the chicken livers again, I am posting both recipes today.
Before going to the recipes, you can watch the video I took when we went up the Bastille taking the cable car and some information we learned during our visit there.
Grenoble
If you ever visit Grenoble, taking the Téléphérique is not just for transportation; it’s an experience that combines nature, history, and adventure in one memorable ride.
Using the téléferique in Grenoble, also known as the “Bastille Cable Car,” offers a unique experience and several compelling reasons to include it in your itinerary:
1. Panoramic Views
- The téléferique provides breathtaking, unobstructed views of Grenoble, the Isère River, and the surrounding Alps. It’s an incredible way to appreciate the city’s natural beauty and the dramatic landscape.
2. Convenient and Quick Access
- The cable car connects the city center with the Bastille, a historic military fort situated on a hill. In just a few minutes, you can reach the top without the need for a challenging hike, making it accessible for all ages.
3. Historical and Cultural Significance
- At the summit, you can explore the Bastille fortress, which dates back to the 19th century. It offers insights into the region’s military history and its strategic importance.
4. Outdoor Activities
- Once at the top, you can enjoy numerous hiking and walking trails with stunning vistas. It’s also a popular spot for paragliding, rock climbing, and picnicking.
5. Unique Architecture
- The teleferique cabins, often referred to as “bubbles” due to their spherical design, are iconic and an attraction in their own right. They add a modern touch to the historic landscape of Grenoble.
6. Nighttime Experience
- Riding the teleferique at night offers a magical view of Grenoble illuminated by city lights. It’s a romantic and peaceful experience, perfect for couples or anyone seeking a serene moment.
7. Accessibility
- Located in the heart of Grenoble, the teleferique is easy to reach. It’s a family-friendly activity and a must-do for first-time visitors.
8. Great for Photography
- Whether you’re a professional photographer or just love snapping pictures, the views from the cable car and the Bastille offer perfect opportunities to capture the essence of Grenoble.
How I recreated the French Inspired Green Salad with Chicken Livers
I washed the livers and removed any visible fat.
I blanched the livers for 1 minute and then drained the water. (The boiling part is optional, but in my opinion you get rid of some of the fat).).
I sautéed the onion until translucent and then added the chicken livers.
I added some wine, salt, pepper and bay leaf and finally the tomatoes.
I cooked the livers for fifteen minutes.
I then add the walnuts and cooked it for another 2 – 3 minutes.
I prepare the salad and served the chicken giblets on top.
French inspired Green salad with chicken livers
You will find my recipe further down.
We ate this salad in a French restaurant in Grenoble, so I recreated it using my imagination.
Ingredients
- 1 kilo chicken livers
- 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, coarsely 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
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic
- Salt and freshly ground black pepper
- 1 tbsp pomegranate syrup
Instructions
- 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).
- Heat olive oil in the sautéing pan and sauté the onion until translucent.
- Add the chicken livers and sauté on all sides. Add the wine, salt, pepper and bay leaf and finally the tomatoes.
- Mix well, cover with lid, lower heat to minimum and cook for fifteen minutes.
- Add the walnuts and cook for another 2 - 3 minutes.
- Prepare the salad and toss with the vinaigrette.
- Serve the chicken giblets on top of the salad.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 619Total Fat 35gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 944mgSodium 440mgCarbohydrates 24gFiber 3gSugar 11gProtein 46g
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. However, if grapes are not in season, the raisins are also wonderful.
The above recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Braised Chicken Livers with Poached Grapes
Braised Chicken Livers with Vegetables and poached grapes is an easy and nutritious Greek recipe that comes together quickly, packed with many nutrients, as it contains proteins, vitamins, and minerals."
Ingredients
- 1 kilo (2.20 lbs) chicken livers and hearts
- 4 tablespoons olive oil, divided
- 5 small courgettes (zucchini), cut into thin slices
- 1 cup of bell peppers various colours, cut into slices
- 10 button mushrooms, sliced
- 1 small onion, finely chopped
- 5 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 cup red dry wine
- 1 cup uncooked long grain rice
- ½ cup almonds coarsely chopped
- 1 cup water
- Salt and freshly ground various peppers
- A pinch of cumin
- A pinch of ground coriander
- ½ of the poached grapes with juice or use ½ cup sultana raisins
Instructions
- Wash the giblets and remove any fat. Cut into smaller pieces about 1 inch and wash again.
- In a saucepan bring some water to boil and add the giblets. Boil for 1 minute and then remove from the heat. Allow to cool and then drain.
- In a sautéing pan add 1 tablespoon olive oil and sauté the vegetables. Remove to a platter and set aside.
- Add the remaining oil and sauté the onions and the garlic until translucent. Add the giblets and sauté for a few minutes Add the rice, almonds, (raisins) and spices and the wine and mix for 1 minute.
- Add the water, lower heat and simmer for about fifteen minutes, checking it every now and then Five minutes before the end add the vegetables and poached grapes and cook for another 3 - 5 minutes.
- Remove from the heat and allow to rest for 10 minutes and absorb all the juices before serving.
Nutrition Information
Yield 5 Serving Size 1Amount Per Serving Calories 720Total Fat 32gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 23gCholesterol 1126mgSodium 380mgCarbohydrates 44gFiber 6gSugar 22gProtein 57g
Since then, I have made these Braised Chicken Livers with Poached Grapes many times and after making this recipe over and over again this is now our favourite way of eating it.
If you love chicken livers, also check out my recipe for Chicken Livers Ladolemono.
Liver Recipes
Some more recipes with chicken, veal or lamb/goat liver.
Chicken Livers Ladolemono
A Greek recipe with chicken livers and vegetables cooked in a ladolemono sauce,
Tourkakia (grilled offal)
Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grill over charcoal.
Magiritsa
Magiritsa is the Greek soup, made from lamb offal, lettuce and avgolemono sauce and the first meal served after the 40 days fasting of Lent.
Kokoretsi
Kokoretsi is a traditional Greek dish made mainly, but not only, during Easter, consisting mainly of seasoned pieces of lamb or goat offal (sweetbread, hearts, lungs, or kidneys), skewered on a spit and wrapped with lamb or goat caul fat and intestines and grilled together with the lamb.
Sykoti (Goat or lamb offal) Riganato, Ladolemono with Peppers
Offal are the organs (such as the liver, lungs, heart, kidney and sweetbread) of an animal that are used for food.
Kopiaste and Kali Orexi!
Sykotakia me Lahanika Ladolemono (Braised Chicken Livers Ladolemono) | EpersianFood
Saturday 22nd of October 2022
[…] and vegetables cooked in a “ladolemono” (olive oil and lemon) sauce. Full recipe here: https://www.kopiaste.org/2009/10/sykotakia-me-lahanika-braised-chicken-livers-with-poached-grapes/ […]
Peter
Friday 23rd of October 2009
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!
Lisa Henderson
Friday 23rd of October 2009
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.
Cakelaw
Friday 23rd of October 2009
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.
Jenn AKA The Leftover Queen
Friday 23rd of October 2009
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!