Spicy Chicken Livers

James' Spicy Chicken Livers
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 30m

Traditional tapas and one of my favourites (after the chilli king prawns)


  • 350g/12oz Chicken Livers
  • ½ Red & ½ Green Birds Eye Chilli Finely Chopped
  • 115g/4oz Plain Flour
  • 1 x tsp Ground Cumin
  • 1 x tsp Ground Coriander
  • 1 x tsp Paprika
  • Salt & Ground Black Pepper
  • ¼ tsp Fresh Ground Nutmeg
  • 6 x tbsp Spanish Olive Oil
  • A Bunch of Rocket Leaves
  • 2 x Cloves Fresh Garlic - Crushed


Step 1

Sift the flour in to a bowl and stir in the cumin, coriander, paprika, nutmeg and season with salt & pepper - mix together with a whisk

Step 2

Trim the chicken livers, cut in to quaters and pat dry with a paper towel. Then toss them in the seasoned flour, afew at a time to thoroughly coat each piece.

Step 3

Heat the olive oil in large heavy-based frying pan. Quickly cook the livers in batches over a high heat, stirring often, 3-4 minutes until crisp on the outside but still tender in the centre.

Step 4

When all your "batches" are done add all the livers back to the pan and throw in the chilli & crushed garlic. Toss and coat for about a minute, season WELL with salt & black pepper then serve immediately on a bed of Rocket

Step 5

TIP: You can impale the livers with cocktail sticks for easier eating ????

I just like cooking great food..

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Comments (2)

  1. posted by Jonny Stringer on January 9, 2014

    Now ya talkin Jimbo! My girlfriend will be totally in love with me when I knock these up tomorrow. ..


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