Seed Oil Free Paleo Chicken Liver Pâté
Chicken liver pâté has a reputation for being rich, complex, and a little intimidating — but this version is genuinely approachable and delivers that silky, deeply savory result you'd expect from a French bistro. The fat base here is entirely coconut oil and avocado oil, keeping it completely free of industrial seed oils without sacrificing the luscious, spreadable texture that makes pâté so satisfying. Searing the livers hard before blending is the move that builds real depth of flavor, and the shallot-and-thyme pan sauce folded into the mix takes it somewhere genuinely elegant. A pinch of allspice and nutmeg adds warmth that rounds out the richness beautifully. The thin coconut oil cap poured over the top isn't just a pretty finishing touch — it seals the pâté and keeps it fresh in the fridge. Serve it straight from the ramekin with whatever you like to scoop or spread, and don't skip the squeeze of lemon juice, which brightens the whole thing just enough to keep it from feeling heavy.
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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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