Magiritsa with Chicken Liver

Directions

We thoroughly wash the chicken livers and then blanch them. Drain and rinse them, and let them cool. Finely chop the livers into very small pieces. In a pot, saute the onions and add the finely chopped livers. Stir for 10 minutes. Add hot water or broth and add the lettuce. Season with salt and pepper and let it simmer for 30 minutes. Once the time has passed, add the rice and herbs, and continue boiling for another 20 minutes or so. Just before the cooking is finished, add the dill, stir to simmer for a while, remove from heat, and add the avgolemono sauce. It would be best to make the avgolemono sauce at the last moment, the evening it will be served. For the avgolemono sauce: Beat the eggs very well with lemon juice (start with the juice of one lemon to avoid it being too sour). After removing the food from the heat and letting it sit for about 5 minutes, take a ladle of broth from the magiritsa and slowly pour it into the egg-lemon mixture. Once it reaches the correct temperature of the pot, gently incorporate the avgolemono sauce into the magiritsa while stirring simultaneously. Let it boil for 2 minutes and stir. Taste and adjust for additional salt, pepper, or lemon if desired.