Macadamia Free Paleo Chicken Liver Pâté
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, then blended with sautéed shallot, garlic, fresh thyme, and warm spices like allspice and nutmeg until the texture is impossibly smooth. Avocado oil and a bright hit of lemon juice round everything out, giving the finished pâté a clean, balanced flavor that feels genuinely luxurious. A thin cap of melted coconut oil poured over the top seals in freshness and gives it that classic bistro presentation right in your own ramekins. The entire ingredient list is built from whole, unprocessed foods — no dairy, no grains, no fillers — so it fits a paleo approach without any substitutions or workarounds. Tree nuts are completely absent from every step, which means anyone avoiding them can dig in without scanning labels or second-guessing a single ingredient. Serve it chilled with crisp vegetables or grain-free crackers and watch it disappear faster than you expected.
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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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