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Sykotakia me Lahanika (Braised Chicken Livers with poached Grapes)

21/10/2009 By Ivy Liacopoulou

Sykotakia me lahanika Chicken livers image

 

Sykotakia  me Lahanika (pr. see-koh-TAH-khia meh Lah-chah-knee-KHA) are chicken livers with vegetables.  This easy and nutricious recipe is made with chicken livers, vegetables, rice, nuts and poached grapes.

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 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.

Chicken livers at Grenoble image

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.

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

french inspired salad image

French inspired Green salad with chicken giblets 

Preparation time: 10 minutes

Cooking time: 30 minutes

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, 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

Vinaigrette:

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

Directions

  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.

 

collage chicken livers image

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.  

Braised Chicken Livers image

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!

Other relevant recipes:

Stuffed Turkey Roulade

Stuffed Turkey

Kokoretsi and Magiritsa

Fried goat liver with whiskey and herbs

 

Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Yield: 5
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Sykotakia  me Lahanika (pr. see-koh-TAH-khia meh Lah-chah-knee-KHA) are chicken livers with vegetables.  This easy and nutricious recipe is made with chicken livers, vegetables, rice, nuts and poached grapes.

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

  1. Wash the giblets and remove any fat. Cut into smaller pieces about 1 inch and wash again.
  2. 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.
  3. In a sautéing pan add 1 tablespoon olive oil and sauté the vegetables. Remove to a platter and set aside.
  4. 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.
  5. 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.
  6. Remove from the heat and allow to rest for 10 minutes and absorb all the juices before serving.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 720 Total Fat: 32g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 1126mg Sodium: 380mg Carbohydrates: 44g Fiber: 6g Sugar: 22g Protein: 57g
© Ivy Liacopoulou
Cuisine: Greek Cuisine / Category: Offal
collage Braised Chicken Livers image

Kopiaste and Kali Orexi!

signature Ivy

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Filed Under: Chicken or turkey, Easy Recipes, Greek, Main Dishes, My recipes, Offal, Red Meat Tagged With: Bell Peppers, Chicken, chicken livers, Cypriot cookbook, Giblets, Grapes, Kopiaste.. Flavours of Cyprus, Liver, Mushrooms, Poached fruit, Poultry, Salads, sykotakia, Vegetables

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

Previous Post: « Sweet and Sour Turkey
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Reader Interactions

Comments

  1. alison

    21/10/2009 at 9:06 pm

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

  2. Angie

    21/10/2009 at 9:22 pm

    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. Rosa

    21/10/2009 at 10:29 pm

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

    Cheers,

    Rosa

  4. Maria

    22/10/2009 at 12:39 am

    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. girlichef

    22/10/2009 at 1:38 am

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

  6. KennyT

    22/10/2009 at 3:24 am

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

  7. rachel

    22/10/2009 at 8:11 am

    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. Peter G

    22/10/2009 at 8:45 am

    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. Happy Cook

    22/10/2009 at 8:53 am

    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. heni

    22/10/2009 at 9:17 am

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

  11. Núria

    22/10/2009 at 10:53 am

    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

    22/10/2009 at 2:50 pm

    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. Natasha - 5 Star Foodie

    22/10/2009 at 6:17 pm

    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. Jenn AKA The Leftover Queen

    23/10/2009 at 12:06 am

    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. Cakelaw

    23/10/2009 at 12:17 am

    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. Lisa Henderson

    23/10/2009 at 6:35 am

    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. Peter

    23/10/2009 at 12:22 pm

    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!

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