Mushroom Free Paleo Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.8

(14)

Silky, deeply savory, and surprisingly simple to pull together, this chicken liver pâté is the kind of appetizer that makes guests think you spent far more effort than you actually did. Searing the livers over high heat builds a rich, caramelized crust before everything gets blended with shallot, garlic, warm spices, and a splash of white wine into something impossibly smooth. The combination of coconut oil and avocado oil keeps the whole recipe grain-free and dairy-free without sacrificing that luscious, spreadable texture you'd expect from a classic pâté. A thin coconut oil cap poured over the top seals in freshness and gives each ramekin a beautiful, restaurant-worthy finish. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — no mushrooms, mushroom powder, or umami-boosting fungi extracts hiding anywhere in the ingredient list. Serve it straight from the fridge with sliced vegetables, grain-free crackers, or cucumber rounds and let the thyme garnish do the heavy lifting on presentation.

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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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