Photo credit: G. Drakopoulos - Food Styling: T. Webb
This soup is made on Easter in Greece and is called “Magiritsa”. Traditionally, it is made with lamb. This is a lighter version made with chicken and chicken livers. Aromatics, rice, chunks of chicken and chicken livers in a delicious egg lemon sauce…. Perfect for Easter or any gathering!!
- Place a pot full of water over high heat and bring to a boil.
- Add the chicken livers, lower heat and simmer for 3-4 minutes.
- This will remove the bitter taste they may have. They will complete cooking in the soup.
- Chop up the chicken into 1 cm bite-sized pieces.
- It is always best to use disposable gloves when handling raw chicken.
- When the chicken livers are ready, drain and cut them into small pieces.
- Set them aside along with the chicken.
- Place a new pot over high heat.
- Add 2-3 tablespoons of olive oil.
- Add the onion and sauté.
- Add the garlic, anise seeds, chicken and chicken livers.
- Stir and sauté until golden.
- Add the rice and sauté.
- Add the wine and let it evaporate.
- Add the chicken stock, spinach, half of the dill and half of the spring onions.
- Cook for 20 minutes and add more water if necessary.
- When ready, remove from heat and make the egg-lemon sauce.
For the egg-lemon sauce
- In a bowl, add the lemon zest, lemon juice, and 2 eggs.
- Whisk until completely combined.
- Add the corn starch and whisk.
- Season with salt, freshly ground pepper, a pinch of chili flakes and add the remaining dill and spring onions.
- Transfer a ladleful of steaming liquid from the soup to the egg-lemon mixture in the bowl while whisking.
- Try not to add pieces of rice or chicken. Just the liquid.
- Add another 4-5 ladlefuls of soup and whisk.
- Transfer the egg-lemon sauce to the pot.
- Stir and wait for 30 seconds for your soup to thicken from the corn starch.
- If it has become too thick, add a little more boiling water, until you get the perfect consistency suited to your tastes!
- As soon as you see the first bubble rise to the surface, remove your pot from the heat and set it aside for 5 minutes.
- Season to taste and add more lemon if you like.
- Add a tablespoon of extra virgin olive oil and a small pinch of chili flakes to each serving!