Magiritsa with chicken offal

Name: Magiritsa with chicken offal
Yield: 8-10 portions
Cuisine: British
Ingredients: 1 packet chicken offal (you can find frozen in the supermarket); 12 spring onions, finely chopped; 1 bunch dill, washed and finely chopped (amount depending on your taste); 1 tsp dry spearmint; 1 vegetable stock cube; 1/2 cup rice; 50 g margarine; olive oil; 2 eggs; the juice of 2 lemons

Cookpad Greece @cook_8238176

Greece

For those who don't like lamb so much, but they like the combination of vegetables and flavors of mageiritsa; you will love this recipe!

Recipe by haribo

For those who don't like lamb so much, but they like the combination of vegetables and flavors of mageiritsa; you will love this recipe!

Recipe by haribo

Cookpad Greece @cook_8238176

Greece

For those who don't like lamb so much, but they like the combination of vegetables and flavors of mageiritsa; you will love this recipe!

Recipe by haribo

For those who don't like lamb so much, but they like the combination of vegetables and flavors of mageiritsa; you will love this recipe!

Recipe by haribo

Saved

Ingredients

8-10 portions

1 packetchicken offal (you can find frozen in the supermarket)
12spring onions, finely chopped
1 bunchdill, washed and finely chopped (amount depending on your taste)
1 tspdry spearmint
1vegetable stock cube
1/2 cuprice
50 gmargarine
olive oil
For the egg and lemon sauce
2eggs
the juice of 2 lemons

Saved

Steps

1

Defrost the chicken offal, rinse and boil for 40' in plenty of water with a little bit of salt.
2

When they are done, strain them, keeping the water where they boiled in, chop them into small pieces the size of a fingernail and clean from any fibres.
3

In a deep pot, preferably earthenware, put some oil to cover the bottom, melt the 50 gr of margarine as well and when it heats, sauté the finely chopped meat with the onions, dill and spearmint.
4

Add the stock of the offal and a vegetable stock cube and fill the pot to about 2/3.
5

Increase the heat, let it reach the boil and then lower the heat and let it simmer for about an hour.
6

Add the rice, increase the heat and boil for 15'. Use as much salt and pepper as you like, remove from heat and put the lid on the pot.
7

For the egg and lemon sauceBeat the eggs with a fork, mix in the lemon juice and while beating, slowly add two large spoonfuls of the mageiritsa stock.
8

Pour into the pot and stir (you don't boil again to keep the egg from curdling).
9

Keep covered until you are ready to serve.