Pork Free Paleo Chicken Liver Pâté
Chicken liver pâté has a reputation for being fussy or old-fashioned, but this version is genuinely approachable and delivers that rich, silky result you'd expect from a serious charcuterie spread — no pork products required. The livers are seared hard and fast to build deep, caramelized flavor before getting blended with sautéed shallot, garlic, and warm spices like allspice and nutmeg that make the whole thing taste surprisingly complex. A splash of white wine deglazes the pan and lifts every bit of that fond into the mix, adding brightness that keeps the pâté from feeling heavy. Avocado oil and coconut oil stand in for the butter or cream you'd find in a classic French recipe, keeping it grain-free and dairy-free without sacrificing the smooth, spreadable texture that makes pâté so satisfying. The thin coconut oil cap poured over each ramekin before chilling isn't just a pretty finishing touch — it actually seals the surface and extends freshness in the fridge. Serve it straight from the ramekin with crudités, grain-free crackers, or sliced cucumber for a starter that looks far more impressive than the effort involved.
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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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