MSG Free Paleo Chicken Liver Pâté
Chicken liver pâté has a reputation for being a restaurant-only luxury, but this version proves it's completely achievable at home with a food processor and a handful of clean, whole ingredients. The livers are seared hard to develop deep, caramelized flavor before being blended with sautéed shallot, garlic, fresh thyme, warm spices, and a bright hit of lemon juice — the result is impossibly silky and rich. Coconut oil does double duty here, both in the cooking process and as a classic fat cap that seals the surface of each ramekin and keeps the pâté fresh in the fridge. Every single ingredient is straightforward and naturally free of added glutamates, so there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your spread. The allspice and nutmeg add a subtle warmth that makes this taste far more complex than the short ingredient list suggests. It's elegant enough to serve at a dinner party on a charcuterie board but easy enough to make on a quiet weekend afternoon.
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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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