Turkey Free 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 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 or apple cider vinegar lifts the whole thing with a subtle brightness. Coconut oil and avocado oil stand in for butter, keeping the recipe entirely grain-free and dairy-free without sacrificing that luscious, melt-on-your-tongue texture classic pâté is known for. The thin coconut oil cap poured over the top isn't just a pretty finishing touch — it seals in freshness and keeps the surface from oxidizing in the fridge. This is an elegant make-ahead option that tastes even better after a few hours of chilling, giving the spices time to meld and the texture time to firm up beautifully. Serve it straight from the ramekin with your favorite grain-free crackers or crisp vegetables and watch it become a new staple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!