AIP Friendly Apple & Herb Chicken Liver Pâté
Chicken liver pâté has a reputation for being rich and indulgent, and this version absolutely delivers — but every single ingredient is carefully chosen to work within the strict boundaries of the autoimmune protocol. Coconut oil stands in for butter, there are no nightshades, no eggs, no grains, and no dairy, yet the result is silky, deeply savory, and genuinely elegant. The secret to that luxurious texture is a combination of properly seared livers, a fine-mesh strainer pass, and a high-powered blitz in the food processor until everything is completely smooth. Diced apple and a splash of apple cider vinegar bring a gentle brightness that balances the richness of the liver, while fresh thyme, rosemary, ginger, and turmeric layer in complexity without relying on any off-limits spices. The melted coconut oil seal on top isn't just pretty — it keeps the pâté fresh and adds a subtle sweetness when you break through it with a knife. Served with cassava crackers or cool cucumber slices, this makes a stunning appetizer or snack spread that serves eight and keeps beautifully in the fridge. It's the kind of recipe that proves eating for healing doesn't have to mean eating without pleasure.
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Learn more →Ingredients
8 servings
- 1 lb chicken livers, trimmed of connective tissue and any green spots
- 1 medium apple (such as honeycrisp or fuji), peeled, cored, and diced
- 3 tbsp coconut oil, divided
- 2 medium shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
For the sealing layer
- 3 tbsp coconut oil, melted (for the sealing layer)
- 1 sprig fresh thyme (for the sealing layer) (optional)
For serving
- cassava crackers or sliced cucumber, for serving (optional)
Can be omittedcassava crackers
Instructions
- 1
Pat the chicken livers dry with paper towels. Heat 2 tablespoons of the coconut oil in a large skillet over medium-high heat until shimmering. Add the livers in a single layer without crowding — work in two batches if needed — and sear for 2–3 minutes per side until deeply browned on the outside and just barely pink at the center when cut (internal temperature 165°F / 74°C on an instant-read thermometer). Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tablespoon coconut oil to the same skillet. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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