Sesame Free Paleo Chicken Liver Pâté
Rich, silky, and deeply savory, this chicken liver pâté is the kind of appetizer that makes guests think you spent hours in a professional kitchen. Searing the livers over high heat builds a gorgeous crust and locks in flavor before everything gets blended into a velvety, spoonable spread. Shallot, garlic, fresh thyme, allspice, and nutmeg layer in warmth and complexity, while a splash of white wine deglazes the pan and lifts every last bit of caramelized goodness. Avocado oil and coconut oil replace the traditional butter, keeping the whole recipe grain-free and dairy-free without sacrificing that luxurious, melt-on-your-tongue texture. A thin cap of melted coconut oil poured over the top seals in freshness and gives the finished ramekins that classic, elegant look. Store-bought pâtés can be a minefield of hidden additives and seed-derived oils, so making your own means you know exactly what's in every bite. Serve it chilled with crisp vegetables or grain-free crackers and let the fresh thyme garnish do the talking.
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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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