Artificial Flavors Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that makes guests think you spent hours in a professional kitchen. Every ingredient here is whole and recognizable — chicken livers, shallot, garlic, fresh thyme, warming spices, and good fats like coconut oil and avocado oil — with zero synthetic flavoring agents hiding anywhere in the list. That matters more than it might seem, because conventional pâtés and store-bought spreads often rely on flavor enhancers and additives to hit that luxurious, complex taste. This recipe earns its depth the honest way: a hard sear on the livers for caramelized richness, a quick wine reduction to lift all those browned bits, and allspice plus nutmeg for a subtle warmth that makes the whole thing feel special. A thin coconut oil cap poured over the top before chilling seals in freshness and gives it that classic, elegant finish. Serve it straight from the ramekin with fresh thyme sprigs and let the real ingredients do all the talking.
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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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