Chestnut Free Paleo Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.8

(14)

Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that disappears fast at any gathering. Searing the livers over high heat builds a gorgeous crust and locks in flavor before everything gets blended into a velvety, spoonable spread. Shallot, garlic, fresh thyme, allspice, and a splash of white wine layer in complexity that tastes far more involved than the process actually is. Coconut oil does double duty here — it's used for cooking and then poured over the finished pâté as a natural fat cap that keeps everything fresh in the fridge. Avocado oil and a hit of lemon juice round out the texture and brightness without any dairy in sight, making this completely grain-free and tree-nut-free by design. Traditional pâté recipes often sneak in butter or cream, so this version is a genuine find for anyone navigating those restrictions without wanting to sacrifice any of the indulgence. Serve it straight from the ramekin with your favorite crackers or crudités and a few fresh thyme sprigs for a presentation that looks seriously impressive.

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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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