Walnut Free Paleo Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.8

(14)

Silky, deeply savory, and surprisingly easy to pull off at home, this chicken liver pâté is the kind of appetizer that makes guests think you spent all day in the kitchen. Searing the livers hard and fast in coconut oil builds a rich, caramelized base, while shallot, garlic, fresh thyme, allspice, and a splash of white wine layer in serious depth of flavor. Everything gets blended with avocado oil and a hit of lemon juice until the texture is impossibly smooth — no dairy, no grains, just clean, whole-food ingredients that happen to be completely tree-nut free. A thin coconut oil cap poured over the top seals in freshness and gives it that classic, elegant pâté presentation straight from the ramekin. Store-bought versions can be a minefield of hidden additives and cross-contamination risks, so making it yourself means you know exactly what's in every bite. Serve it chilled with your favorite paleo-friendly crackers or crisp vegetable slices and a few fresh thyme sprigs for a spread that looks as impressive as it tastes.

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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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