Hazelnut 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. Searing the livers over high heat builds a gorgeous crust and locks in flavor before everything gets blended into a velvety, spoonable spread. Shallot, garlic, fresh thyme, allspice, and a splash of white wine layer in serious complexity, while avocado oil and coconut oil give the finished pâté its impossibly smooth texture — all without a drop of dairy or any tree nuts in sight. That thin coconut oil cap poured over the top isn't just a pretty finishing touch; it seals in freshness and keeps the pâté tasting its best straight from the fridge. For anyone navigating tree nut allergies, traditional pâté recipes can be a minefield of unexpected add-ins, but every ingredient here is straightforward and easy to verify. Serve it chilled with crisp vegetables, grain-free crackers, or sliced apple for a starter that feels genuinely indulgent without any of the usual compromise.

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!