Almond Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that makes people ask what restaurant you ordered it from. Searing the livers until deeply browned before blending is the move that builds real depth of flavor, and the shallot, garlic, thyme, allspice, and nutmeg layered in afterward give it a warmth that feels genuinely luxurious. Coconut oil and avocado oil stand in for the butter typically found in classic pâté recipes, keeping everything grain-free and dairy-free without sacrificing that signature smooth, spreadable texture. A splash of white wine deglazes the pan and lifts all those caramelized bits into the mix, so nothing goes to waste. The thin coconut oil cap poured over the top before chilling isn't just a pretty finishing touch — it seals in freshness and keeps the surface from oxidizing in the fridge. For anyone navigating tree nut concerns, this recipe is completely free of almonds and any nut-based ingredients, relying instead on whole-food fats and aromatics you can easily verify. Serve it straight from the ramekin with crudités or grain-free crackers and a few fresh thyme sprigs for a starter that looks far more impressive than the effort required.
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Learn more →Ingredients
8 servings
- 1 lb chicken livers, trimmed of connective tissue and any green spots
- 3 tbsp coconut oil, divided
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- ¼ cup dry white wine vinegar or apple cider vinegar
- 1 tsp fresh thyme leaves
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ¾ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
- 1 tsp fresh lemon juice
For serving
- fresh thyme sprigs, for garnish (optional)
Instructions
- 1
Pat the chicken livers dry with paper towels. Heat 1 tbsp of the coconut oil in a large skillet over medium-high heat until shimmering.
- 2
Add the chicken livers in a single layer and sear undisturbed for 2–3 minutes, until the undersides are deep brown. Flip and cook for another 2 minutes, until the livers reach 165°F (74°C) on an instant-read thermometer at the thickest part and are just barely pink at the center. Transfer to a plate and set aside.
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