Spicy Chicken Livers Recipe

Higados de Pollo Picante

This is a simple tapas dish but do bear in mind that it probably won’t be to everyone’s taste. Cumin and coriander tend to be used more in Andalucia than any other region of Spain due to the Moorish influence in the cuisine in that area.

Tapas Recipes Book
Download Kindle Version Now


Serves approximately 8 – 10 people as a tapa

  • 115g plain flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon grated nutmeg (optional)
  • 1/4 teaspoon salt
  • pepper
  • 350g chicken livers
  • 6 tablespoons olive oil
Spicy Chicken Livers Recipe

Cooking Method

Put the flour onto a large plate and stir in the cumin, coriander, paprika and nutmeg. Season with salt and pepper.

Trim and cut the livers into mouth size bites and coat them in the seasoned flour.

Heat the olive oil in a large frying pan and fry the chicken livers for about 3 or 4 minutes on a high heat until crisp on the outside. Then turn them over and fry for another 3 or 4 minutes on the second side. You may have to fry them in batches depending on the size of your frying pan.

Serve impaled on cocktail sticks.

More Spanish Recipes

Spinach and Potato Stew Recipe


Guiso de Patatas con Espinacas This is a simple dish which is very easy to prepare but nevertheless is tasty and wholesome. It is a ...

Read more


Tapenade Recipe

Tapenade Recipe


Although tapenade is not a Spanish recipe we have included it in this section as all of the ingredients are Spanish and I think it ...

Read more


Chicken and Mushrooms Recipe

Chicken with Mushrooms Recipe


Pollo con Champiñones This Chicken with Mushrooms recipe uses a whole chicken chopped up into small pieces which is a very typical way of eating ...

Read more