Silky, deeply savory, and surprisingly simple to pull off at home, this chicken liver pâté delivers the kind of rich, complex flavor you'd expect from a French bistro — no specialty grains or fillers required. Every ingredient here is naturally free of rye and other grains, so there's no need to scrutinize labels or worry about hidden flour used as a binder or thickener, which is a common issue with store-bought versions. Coconut oil does double duty, first as the fat for searing and sautéing, then as a beautiful golden seal that locks in freshness and keeps the pâté smooth and spreadable straight from the fridge. The shallot, garlic, thyme, allspice, and nutmeg build layers of warmth and aroma that make this taste far more involved than the steps actually are. A splash of dry white wine or apple cider vinegar deglazes the pan and lifts all those caramelized bits into the final blend, adding brightness that balances the richness of the livers. Avocado oil and a hit of fresh lemon juice round everything out with a velvety finish. Serve it straight from the ramekin with your favorite grain-free crackers or crisp vegetables and it disappears fast.
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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.
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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