Rice Free Paleo Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.8

(14)

Silky, deeply savory, and rich with warm spice, this chicken liver pâté is the kind of appetizer that disappears fast at any gathering. Searing the livers hot and fast in coconut oil builds a gorgeous crust and locks in flavor before everything gets blended into a velvety, spreadable texture. Shallot, garlic, fresh thyme, allspice, and nutmeg layer in complexity that makes this taste far more involved than it actually is. A splash of white wine or apple cider vinegar deglazes the pan and lifts all those caramelized bits into the mix, adding a subtle brightness that balances the richness of the livers. Avocado oil and a hit of fresh lemon juice round out the blend, keeping the whole thing grain-free and completely free of fillers or starches you'd find in store-bought versions. A thin seal of melted coconut oil poured over the top before chilling keeps the pâté fresh and gives it that classic, elegant finish. Serve it straight from the ramekin with your favorite grain-free crackers or crisp vegetables and watch it vanish.

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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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