Whole 30 Paleo Chicken Liver Pâté

Total time2 hr 35 min

Prep time15 min

Cook time20 min

4.8

(14)

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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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