Eggless 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. The livers are seared hard for a deep brown crust, then blended with sautéed shallot, garlic, fresh thyme, warm spices, and a splash of white wine until the whole thing becomes impossibly smooth. Coconut oil and avocado oil stand in for the butter typically used in classic French versions, keeping the recipe completely grain- and dairy-free without sacrificing that luscious, spreadable texture. A thin melted coconut oil cap poured over the top seals in freshness and gives it that elegant, restaurant-worthy finish. Allspice, nutmeg, and a bright hit of lemon juice round out the flavor so every bite feels complex and balanced. Traditional pâté recipes almost always rely on butter or cream, so this approach is genuinely clever — and you'd never know anything was missing. Serve it straight from the ramekin with your favorite grain-free crackers or crudités and watch it disappear.
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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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