250g fresh chicken livers
1 teaspoon chilli powder
1 teaspoon cumin
¼ teaspoon salt
- Remove any fatty tissue and cut the livers into three pieces.
- Put the liver in a bowl, sprinkle the chilli powder, cumin and salt over them, and rub in well. If you have time, cover the bowl and leave to sit in the fridge for 30 minutes or so.
- Coat the chicken in flour.
- Heat plenty of oil in a large frying pan. (If you don’t have a spatter guard, then make sure you use a pan with a lid, as the livers tend to spit a little.)
- Carefully add the floured pieces to the pan, cook for a couple of minutes, until brown and crispy, then turn and cook for another minute or two.
- Remove from oil and drain on kitchen paper before serving.
I was brought up to regard liver as being quite unpleasant (although I ate both pate and chopped liver). It was only when I left home that I realised what I had been missing.
For this dish, I usually use berbere spice blend from Seasoned Pioneers, but you can use pretty much whatever spices you want. Because there is no sauce and the spices are protected by a layer of flour, you need to use quite large quantities.