Black Pepper Free Apple & Herb Chicken Liver Pâté
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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)
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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