This recipe for spicy chicken livers will make a very tasty light supper on its own or as part of a tapas selection.

The ingredient quantities below will be good for two people. Allow 20 minutes for preparation and cooking.

Ingredients For Spicy Chicken Livers

I tub of chicken livers from Morley Butchers
Crushed dried chilli or chilli flakes
Plain Flour
1 tsp Ground cumin
1tsp Tarragon
1 tsp Tumeric
1 tsp Coriander
1 tsp Paprika
Salt & Ground Black Pepper
Vegetable Oil for frying

Cooking Method For Spicy Chicken Livers

You can use fresh or frozen livers for this, remember to allow plenty of time for them to defrost if taking them from the freezer.

Drain the livers well and pat dry with some kitchen towel. With a sharp knife trim the livers and divide any larger peices into bite sized chunks – they will shrink a bit when cooked.

Take a large bowl and add in about 150g of plain flour add in all the spices, season generously with salt and pepper and mix well together so that you can get a good even distribution of flavours on each piece.

Put plenty of oil in a good solid frying pan an place on a high heat. When up to temperature cook the liver in batches don’t be tempted to crowd the pan. The aim here is to get a crispy exterior with a tender centre. This will only take a few minutes each side – even less for smaller sized chunks.

Be prepared chicken livers can spit quite dramatically as they cook. Prodding with a fork before cooking can help but a splatter guard or pan lid is a highly recommended precaution.

Serve right away on a bed of salad. A dressing made with oil and a good quality balsamic vinagar makes a good sweet and spicy combination