Rich and Creamy AIP Chicken Liver pâté– A Nourishing Spread Packed with Nutrients and Perfect for Any Occasion.
AIP Chicken liver pâté is often associated with French cuisine, where it is a classic delicacy. However, variations of liver pâté are found in many other cultures, such as Eastern European, particularly Romanian, as well as German and Jewish cuisines.
Growing up in Romania, liver-based dishes were a household staple, especially for family meals or special gatherings. I fondly remember my grandmother’s signature AIP Chicken Liver Pâté. The aroma of sautéing onions and garlic would fill the house and bring everyone together.
This recipe is perfect for both liver dish enthusiasts and first-timers. The smooth pâté can be enjoyed as a spread on AIP bread, a dip for veggies, or a topping for roasted vegetables. Its versatility makes it ideal as a snack, appetizer, or part of a light meal.
I hope this recipe brings a touch of Romanian tradition to your kitchen. It’s a delicious way to nourish your body and connect with comforting memories.
Why You'll Love This AIP Chicken Liver Pâté
AIP Chicken liver is packed with essential vitamins and minerals, perfect for those on the autoimmune protocol. Iron, vitamin A, and B12 play vital roles in supporting energy, immunity, and gut health.
This pâté is not only comforting but also a valuable addition to an AIP lifestyle.
- Nutrient-dense: Chicken liver is high in iron, B vitamins, and essential minerals. It supports overall health and wellness, especially for those with autoimmune conditions.
- AIP-friendly: It is free of inflammatory ingredients, making it perfect for those on an autoimmune protocol (AIP) or following a gut-healing diet.
- Versatile: Serve it as a spread, dip, or even a topping for AIP crackers or vegetables. It’s a quick snack or an impressive addition to any meal!
AIP Chicken Liver Pâté: Ingredients
- 1 lb chicken livers, cleaned and trimmed of any connective tissue (I prefer pasture-raised or organic for the best flavor and nutritional profile)
- 1 big onion or 2 medium size, finely chopped (yellow or sweet onion works best)
- 2-3 garlic cloves, minced (garlic adds a rich depth of flavor and pairs beautifully with the liver)
- 2 tbsp avocado oil (or olive oil, for sautéing; avocado oil is ideal for high heat cooking and is AIP-compliant)
- 1 tsp sea salt, or to taste (season the pâté well, as liver has a naturally strong flavor)
- ¼ tsp kelp powder (optional for added minerals and iodine, which support thyroid function)
- 1/6 cup (40ml) coconut milk (optional, for extra creaminess—this is a great substitute for traditional dairy ingredients)
- 1-2 tbsp olive oil (only if needed to help blend with the food processor)
Instructions
- Prepare the Chicken Livers: Begin by cleaning and trimming the chicken livers, removing any connective tissue or fat. Set aside. You can watch my YouTube video on How to Clean Chicken Livers. You can also go to my Blog.
- Sauté the Onion and Garlic: In a large skillet, heat 2 tbsp of avocado oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Add the minced garlic and cook for another minute, being careful not to burn it.
- Cook the Chicken Livers: Add the cleaned chicken livers to the skillet and cook for 4-5 minutes on each side, until they are browned and cooked through. The livers should still be slightly pink in the center, but no longer raw.
- Season the Mixture: Sprinkle in the sea salt, kelp, and thyme, stirring well to coat the livers with the seasonings.
- Blend the Pâté: Transfer the cooked livers, onion, and garlic mixture to a food processor. Add the olive oil and coconut milk (if needed to process in the food processor). Blend until you reach a creamy consistency. Taste and adjust the seasoning if necessary. Caution: do not add olive oil or coconut milk if the food processor can process the livers and the cooked onions into a smooth, creamy spread. The risk is that the pate will not be firm enough.
- Cool and Serve: Once blended, transfer the pâté to a serving dish. You can garnish it with fresh parsley for added flavor and color. For the best texture, refrigerate the pâté for at least 1 hour before serving.
AIP CHICKEN LIVER PÂTÉ
8
servings15
minutes20
minutes150
kcalAIP Chicken Liver Pâté is a creamy, nutrient-dense, gluten-free, dairy-free spread made with chicken liver, onions, garlic, and herbs. Perfect for AIP diets, it's a healthy snack or appetizer.
Ingredients
1 lb (450g) chicken livers
1 big, sweet onion or 2 medium size, chopped
2-3 garlic cloves, minced
2 tbsp avocado oil
1-2 cups water to cover the livers when boiling
1 Tbsp Sea salt to season (or according to your taste)
1-2 Tbsp olive oil (only if it's needed to help blend the cooked livers with the food processor)
1/6 cup (40 ml) coconut milk, to bring the pate to the desired consistency
Directions
Begin by cleaning and trimming the chicken livers, removing any connective tissue or fat. Please see my YouTube video below on how to clean chicken liver or my Blog. Set aside.
In a large skillet, heat 2 tbsp of avocado oil over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
Add the minced garlic and cook for another minute, being careful not to burn it.
In a pot add the water and the cleaned chicken livers and cook until they are browned and cooked through. The livers should still be slightly pink in the center, but no longer raw.
Once the livers and the onion mixture are cooled transfer them to a food processor. If it is difficult to process them add the olive oil, one tablespoon at a time. If needed to process the mixture you can also add coconut milk (if using), again, one tablespoon at a time. Blend until you reach a creamy consistency. Taste and adjust the seasoning if necessary.
Once blended, transfer the pâté to a serving dish. You can garnish it with fresh parsley for added flavor and color. For the best texture, refrigerate the pâté for at least 1 hour before serving.
AIP Chicken Liver Pâté
- Storage: Store your chicken liver pâté in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, pour a thin layer of olive oil on top before storing to help preserve it.
- Serving Ideas: This pâté is delicious on AIP bread, crackers, or as a dip for raw or roasted veggies like carrots, celery, or zucchini.
- Variations: Feel free to add fresh herbs like dill or parsley for extra flavor, or even a squeeze of lemon juice for a bit of brightness.
