Lupin Free Paleo Chicken Liver Pâté
Silky, deeply savory, and surprisingly simple to make at home, this chicken liver pâté is the kind of appetizer that looks far more impressive than the effort it requires. The livers are seared hard and fast for a rich, caramelized crust before being blended with sautéed shallot, garlic, fresh thyme, and warm spices like allspice and nutmeg — the result is a spread with serious depth and a luxuriously smooth texture. Avocado oil and coconut oil replace the butter and cream found in classic French versions, keeping the whole recipe grain-free and dairy-free without sacrificing that signature richness. A splash of dry white wine deglazes the pan and lifts every last bit of flavor into the mix, while a squeeze of fresh lemon juice brightens everything at the end. The thin coconut oil cap poured over each ramekin isn't just a pretty finishing touch — it actually seals the surface and keeps the pâté fresh in the fridge. Store-bought pâtés and charcuterie spreads can be a minefield of hidden additives and fillers, so making your own means you know exactly what's in every bite. Serve it straight from the ramekin with crudités, grain-free crackers, or sliced cucumber for an elegant starter that genuinely delivers.
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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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