Red Meat Allergy Friendly Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that disappears fast at any gathering. Searing the livers until deeply browned before blending is what gives the finished spread that complex, almost buttery depth — no shortcuts needed. Coconut oil and avocado oil stand in for the dairy butter you'd find in a classic French version, keeping everything grain-free and completely free of red meat while still delivering that luxurious, spreadable texture. Shallot, garlic, fresh thyme, allspice, and a splash of white wine layer in aromatics that make this taste far more involved than it actually is. A thin coconut oil cap poured over the top before chilling isn't just a pretty finishing touch — it seals in freshness and keeps the pâté tasting its best straight from the fridge. Serve it cold from the ramekin with your favorite grain-free crackers or crisp vegetable slices, and don't skip the squeeze of lemon juice blended in — it brightens the whole thing beautifully.
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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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