1. Cut the chicken in thin slices. Wash the rice well until the starch is gone and the water is clear.
    
2. In a pot, add the oil and sauté the onions. Add the chicken and continue sautéing for 10 minutes until it removes all its liquids and becomes brown. Quench with the wine and let the alcohol evaporate. Add the rice and stir. Sauté for 2-3 minutes and add the hot water. Let the water boil again, set the heat to medium and heat it for 20 minutes.
    
3. Add the lettuce, anise, salt and pepper and stir. Heat it for 5 minutes and prepare the egg-and-lemon sauce. In a bowl, add the eggs and beat well. Add the lemon juice and stir.​Remove the pot from the heat, and with a deep ladle, take broth from Magiritsa and add small amounts each time to the eggs, beating them in a quick manner.
   ​
4. Return the mixture in small amounts to the pot, stirring in a quick manner. Place the pot into the lower heat option and boil for 10 minutes. Taste for salt, pepper and if needed, add some extra water. 
    

Wine ideas
 

Magiritsa is served after the Resurrection, as to prepare the human body after weeks of fasting to accept the variety of flavors that dominate the rich meals of Easter.
 

For Magiritsa, a dish with round but intense aromas stemming from the combination of the egg-and-lemon sauce with the chicken broth, a full-bodied dry white wine is recommended. We therefore recommend white wines based on varieties such as Chardonnay, which is excellently produced in by several winemakers in Cyprus and Greece. Another variety that could be successfully paired with Magiritsa is Xynisteri, a variety that, over the centuries, has adapted in a unique way to the climate and soil of the island.
 

We learn together

1. Magiritsa is a traditional soup that is consumed on the night of Easter Saturday, after the Resurrection. After the 40-day fast of Lent, it’s the first dish that contains meat and its purpose is to properly prepare the stomach for accepting meat. Traditionally, it’s made with vegetables, anise, lamb offal and rice. The herbs in the soup symbolize the bitter herbs that the Jews ate to commemorate their long slavery by the Egyptians. As for the egg-and-lemon sauce, it is important for the preparation of the soup, since it gives it a further sense of comfort. According to Alan Davidson's "Oxford Companion to Food" (Oxford University Press, 1999), egg-and-lemon sauce (avgolemono) is the Greek name for a sauce called tarbiya in Arabic and terbiye in Turkish, which in both languages mean "cure, improvement". An Easter soup that safely prepares us for the big Easter celebration.
    
2. If we want, we can prepare the soup earlier, strain it so that the rice does not continue to soften and recombine them when we serve them.
    
3. Instead of chicken fillet, in the soup we can put leg or thigh with skin or without.