Cinnamon Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that makes people ask what your secret is. The livers are seared hard for a deep brown crust, then blended with sautéed shallot, garlic, fresh thyme, and a splash of white wine into something impossibly smooth. Ground allspice and nutmeg bring warmth and complexity without leaning on any spice blends that might sneak in unwanted ingredients — a real win for anyone navigating a cinnamon sensitivity. Avocado oil and coconut oil do the heavy lifting here, keeping everything grain-free and dairy-free while still delivering that luscious, spreadable texture you expect from a classic pâté. The thin coconut oil cap poured over the top isn't just a pretty finishing touch — it seals in freshness and keeps the surface from oxidizing in the fridge. This is the kind of recipe that looks far more impressive than the effort it actually takes, and it's a genuinely satisfying way to enjoy organ meat if you're eating paleo and want something beyond another chicken breast.
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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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