Eggless Chicken Liver Pâté
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Learn more →Ingredients
8 servings
- 1 lb chicken livers, trimmed of connective tissue and any green-tinged spots
- 3 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp apple cider vinegar
- ¼ cup full-fat coconut cream
- ¾ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- cassava crackers or cucumber slices, for serving (optional)
Instructions
- 1
Pat the chicken livers dry with paper towels. Heat 2 tbsp of the coconut oil in a large skillet over medium-high heat until shimmering. Add the livers in a single layer — do not crowd the pan — and sear undisturbed for 2–3 minutes until the undersides are deep brown and release easily from the pan.
- 2
Flip the livers and cook for another 2–3 minutes until the centers are just barely pink when you cut into the thickest one and an instant-read thermometer inserted into the thickest liver reads 165°F (74°C). Transfer the livers to a plate and set aside.
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