Ginger Free Paleo Chicken Liver Pâté
Silky, rich, and deeply savory, this chicken liver pâté is the kind of appetizer that makes people think you spent hours in a professional kitchen. Searing the livers over high heat builds a gorgeous crust and deep flavor before everything gets blended into a completely smooth, luxurious spread. Shallot, garlic, fresh thyme, allspice, and nutmeg do all the heavy lifting here, creating a complex, aromatic profile without a trace of ginger anywhere in the recipe — which matters when so many spiced pâtés and charcuterie-style spreads sneak it in. A splash of dry white wine or apple cider vinegar deglazes the pan and lifts all those caramelized bits into the final blend, adding brightness that balances the richness of the livers. The avocado oil and coconut oil keep everything grain-free and dairy-free, so it fits a paleo approach without any compromise on that classic, buttery texture. Pouring a thin layer of melted coconut oil over the top before chilling seals in freshness and gives it that elegant bistro finish. Serve it straight from the ramekin with your favorite grain-free crackers or crisp vegetables and watch it disappear fast.
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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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