Rustic chicken and organ medley

This rustic chicken and organ medley is the perfect alternative for those who want all the flavors, but with chicken instead of lamb (which is the most common variant). It’s just as tasty, super easy to make, and packed with savory goodness!

Think of it as the comfort food you never knew you needed: juicy chicken, tender organs, and a bunch of aromatic herbs baked into one big, satisfying loaf. Ideal for family gatherings, or even just a Sunday meal, this dish is perfect for anyone who wants a rustic, feel-good meal without the hassle. Plus, it’s a great way to use up those off-cuts you’d otherwise forget about (and trust me, they make everything tastier!).

Give it a go, and you’ll see: this chicken version is just as mouthwatering as the classic!

Ingredients: (I had a 28/12/7 cm pan – you can also make the amount in two small cake pans or in a large cake pan)

• ~ 600 g chicken breast
• ~ 900 g – 1 kg chicken liver
• ~ 400-500 g chicken hearts
• 2 bunches of green onions
• 4 large-medium dried onions
• 8 eggs (3 boiled and 5 raw)
• a large bunch of dill
• a large bunch of parsley
• salt + pepper
• a few tablespoons of oil

Preparation:

Rinse the chicken breast and the hearts thoroughly, then place them in a pot and boil together. Meanwhile, wash the livers and sauté them in a pan with a few tablespoons of oil – no salt needed at this stage. In a separate pot, hard-boil three eggs.

Finely chop both the yellow (dry) onion and the green onion. Heat a little oil in a pan, then sauté the chopped yellow onion until it softens. Add the green onion and cook for a few more minutes, until it’s tender as well.

Once the livers are cooked, take them out of the pan, let them cool, and then chop them as finely as possible with a knife. Do the same with the cooked chicken breast and hearts—let them cool, give them a quick rinse if needed, and finely chop them as well. Finely chop the sautéed vegetables and set them aside. Peel the hard-boiled eggs and keep them ready.

Once everything is chopped, line a baking tray with parchment paper and preheat the oven to 180°C. In a large bowl, combine all the chopped ingredients—except the boiled eggs. Season with salt and pepper to taste, and mix well.

Spoon half of the mixture into the prepared pan, then place the boiled eggs on top (I like to cut them in half first). Cover with the remaining mixture, spreading it evenly.

Pop the tray into the preheated oven and bake it for about 40 minutes. Once it’s done, take it out and let it cool.

It’s absolutely delicious served cold, especially with a bit of mustard and some fresh tomatoes.

If you try the recipe, let me know how you liked it! 😊

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