Capsaicin Free Paleo Chicken Liver Pâté
Chicken liver pâté has a reputation for being fussy or intimidating, but this version is surprisingly straightforward and delivers a silky, deeply savory spread that feels genuinely luxurious. Searing the livers until deeply browned before blending is the move that builds real depth of flavor, and the shallot-and-garlic base deglazed with white wine (or apple cider vinegar) adds a subtle brightness that keeps the richness in check. Allspice, nutmeg, and fresh thyme round everything out with warm, aromatic notes that make this taste far more complex than the ingredient list suggests. Avocado oil and coconut oil replace any dairy, keeping the whole thing grain-free and ancestral-diet friendly without sacrificing that classic creamy texture. The thin coconut oil cap poured over the top isn't just a pretty finishing touch — it actually seals the pâté and extends its fridge life. For anyone avoiding hot peppers and capsaicin-containing spices, this recipe is a genuine find: bold, warming flavor comes entirely from allspice, nutmeg, and aromatics, with zero heat. Serve it straight from the ramekin with your favorite grain-free crackers or sliced vegetables and let people help themselves.
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!