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.
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
- 350g chicken livers
- 6 tablespoons olive oil
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.