BHA & BHT Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of spread that makes a simple cracker or slice of apple feel genuinely special. Every ingredient here is whole and unprocessed — coconut oil, avocado oil, fresh aromatics, and a splash of white wine or apple cider vinegar — so there's no need to second-guess what's hiding in the mix. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which show up in a surprising number of store-bought pâtés and processed spreads. The shallot, garlic, and thyme get a proper sauté before everything is blended together, which builds a layered, almost restaurant-quality depth of flavor. A thin cap of melted coconut oil poured over the top isn't just a pretty finishing touch — it seals the surface and keeps the pâté fresh in the fridge the natural way. The result is incredibly smooth, warmly spiced with allspice and nutmeg, and bright enough from the lemon juice that it never feels heavy. Make a batch on the weekend and you'll have an elegant, clean-ingredient appetizer ready to pull out whenever you need it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!