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

Prawns in Batter

Prawns in Batter Recipe


Gambas en Gabardina This is a great dish for prawn lovers which is a regular feature of tapas bars, particularly around Madrid. Literally it translates ...

Read more

Prawns, Seafood, Tapas

Tomato Sauce Recipe

Tomato Sauce Recipe


Salsa de Tomate There are probably as many tomato sauce recipes as there are cooks in Spain. This is one that I like. It makes ...

Read more


Mussels with Pipirrana Salad

Mussels with Pipirrana Salad Recipe


Mejillones Con Pipirrana Pipirrana is a type of salad which originates from Jaén in the Spanish region of Andalucía. It usually includes onion, tomato, green ...

Read more

Mussels, Salad, Seafood