Emulsifier Free Paleo Chicken Liver Pâté
Silky, deeply savory, and rich with warming spice, this chicken liver pâté is the kind of spread that makes a simple cracker or slice of vegetable feel genuinely luxurious. Traditional pâté recipes often rely on butter, cream, or lecithin-based additives to achieve that ultra-smooth texture — this one gets there entirely through whole-food fats, using coconut oil and avocado oil to create a beautifully creamy consistency without a single emulsifier in sight. The shallot and garlic are cooked down low and slow until sweet and fragrant, the white wine deglazes all those caramelized bits from the pan, and the allspice and nutmeg add a subtle warmth that makes the finished pâté taste far more complex than the ingredient list suggests. Everything goes into a food processor and blends down to a completely smooth, spreadable texture that rivals anything you'd find at a specialty deli counter. A thin cap of melted coconut oil poured over the top seals in freshness and gives it that classic, elegant finish. It needs at least a couple of hours in the fridge to firm up properly, but the wait is absolutely worth it — this is the kind of recipe you'll want to keep on rotation for entertaining or just treating yourself on a quiet afternoon.
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!