ingredients:
method:
 |
| spicy chicken livers |
- 115 gm plain flour
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- 1/1 tsp parprika powder
- 1/4 tsp nutmeg powder
- 350 gm chicken liver
- 6 tbsp oil
- salt and pepper to taste
- fresh mint to garnish
method:
- sift the flour in a large bowl. add cumin, coriander, paprika and nutmeg and mix well with salt and pepper.
- trim the chicken livers and dry eith kichen paper.
- cut the liver in halves or quaters and toss in the seasoned flour shaking off any excess.
- heat the oil and cook the liver in batches over high heat stirring frequently for 3-5 minutes, or until crisp on outside but tender inside.
- serve hot garnishing by mint leaves.
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