Paleo Chicken Liver Pâté
Silky, deeply savory, and surprisingly elegant, this chicken liver pâté is the kind of appetizer that disappears fast — especially when you're serving eight people who didn't expect to love it this much. The livers are seared hard for a rich, caramelized crust before being blended smooth with shallot, garlic, fresh thyme, allspice, and nutmeg, creating layers of flavor that taste far more complex than the ingredient list suggests. Coconut oil and avocado oil stand in for the butter and cream you'd find in a classic French version, keeping everything grain-free and dairy-free without sacrificing that lush, spreadable texture. A splash of dry white wine deglazes the pan and lifts all those browned bits into the mix, adding depth that makes the finished pâté taste genuinely restaurant-worthy. The thin coconut oil cap poured over the top isn't just a pretty touch — it seals the surface and keeps the pâté fresh in the fridge while it firms up. Store-bought versions almost always contain additives, fillers, or dairy, so making it yourself means you know exactly what's in every bite. Serve it straight from the ramekin with vegetable crudités or grain-free crackers and a few fresh thyme sprigs, and watch it become the most talked-about thing on the table.
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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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