Beef 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 all day in a French kitchen. The livers are seared hard over high heat to develop a deep brown crust before being blended smooth with sautéed shallot, garlic, and warm spices like allspice and nutmeg — the result is an incredibly complex flavor that punches well above its ingredient list. A splash of white wine deglazes the pan and lifts every bit of caramelized goodness into the mix, while avocado oil and a hit of fresh lemon juice give the finished spread a luxuriously creamy texture without a drop of dairy or butter. The thin coconut oil cap poured over the top isn't just a pretty finishing touch — it seals in freshness and keeps the pâté tasting its best straight from the fridge. Everything here is built from whole, unprocessed ingredients, so you get all the indulgence of a classic charcuterie staple without any of the grain fillers or additives that sneak into store-bought versions. Serve it straight from the ramekin with fresh thyme on top and let people dig in — it disappears fast.
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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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