Honey 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 nutmeg layer in warmth and complexity, while a splash of dry white wine deglazes the pan and lifts every last bit of caramelized goodness. Avocado oil and a hit of lemon juice round out the texture and brighten the finish without any sweeteners in sight — making this completely free of honey or any added sugars. A thin cap of melted coconut oil poured over the top seals in freshness and gives the finished ramekins that classic, elegant look. Many store-bought pâtés sneak in sweeteners or non-paleo additives, so making your own means you know exactly what's in every bite. Serve it chilled straight from the ramekin with your favorite grain-free crackers or crisp vegetables and watch it disappear fast.

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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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