Brazil Nut 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. Searing the livers hot and fast builds a gorgeous crust and locks in flavor, while shallot, garlic, thyme, allspice, and nutmeg layer in warmth and complexity that feels genuinely luxurious. A splash of white wine deglazes all those caramelized bits from the pan, and avocado oil blended in at the end gives the finished pâté an impossibly smooth, creamy texture — all without a drop of dairy. The thin coconut oil cap poured over the top isn't just a pretty finishing touch; it seals the surface and keeps everything fresh in the fridge. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, and there's no need to scrutinize labels for hidden nut oils or cross-contamination risks. Spread it on cucumber rounds, grain-free crackers, or just eat it straight from the ramekin with a spoon — no judgment here.
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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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