Gluten 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 makes guests think you spent hours in a professional kitchen. The livers are seared hard for a deep brown crust before being blended with sautéed shallot, garlic, fresh thyme, and warm spices like allspice and nutmeg — the result is a smooth, complex spread with serious depth of flavor. Coconut oil and avocado oil stand in for the butter and cream you'd find in a classic French version, keeping every ingredient grain-free and dairy-free without sacrificing that luscious, melt-on-your-tongue texture. A splash of white wine deglazes the pan and lifts all those caramelized bits into the mix, adding a subtle brightness that balances the richness of the livers. A thin cap of melted coconut oil poured over the top seals the pâté as it chills, locking in freshness and giving it a beautiful, restaurant-worthy finish. Serve it straight from the ramekin with crisp vegetables, grain-free crackers, or apple slices for a crowd-pleasing starter that fits naturally into a clean-eating lifestyle.

About Fig

Fig 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!