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Chicken Liver Paté from Nature's Perfect Ingredient

Preparation Time
30 minutes

Cooking Time
15 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 200g Lucy Bee Coconut Oil, plus extra to finish
  • 400g organic chicken livers, cut in half - trim off any sinews
  • 6 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 2 tsp. fresh thyme leaves
  • 1 tsp. ground allspice
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Gluten free bread
  • Gherkins and small pickles
  • Lemon wedges


  1. Melt 50g of the Lucy Bee Coconut Oil in a large frying pan. Add the chicken livers and cook over a medium heat for 4-6 minutes, turning during cooking. Do not overcook, the livers should be pink on the inside. Remove from the pan using a slotted spoon and set aside.
  2. Melt another 50g of Lucy Bee Coconut Oil in the pan, add the shallots and fry over a medium heat, adding a touch more oil if required, until softened, do not let them colour.
  3. Stir through the garlic, half the thyme leaves and the allspice, cook for 2 minutes. Remove from the heat and add the remaining Lucy Bee Coconut Oil, stirring until melted and combined.
  4. Tip the livers and the shallot mixture into a food processor, with Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to taste. Process until smooth, then taste and adjust the seasoning if necessary.
  5. Using a spatula, scrape the mixture into a pretty serving bowl, smoothing over the surface. Place in the fridge for about 1 hour.
  6. Brush the surface of the set paté with a little more Lucy Bee Coconut Oil and scatter over the remaining thyme leaves. Serve with toasted bread, gherkins, pickles and lemon wedges.
  7. The paté should keep for a few days in the fridge but I recommend bringing it to room temperature for about an hour before serving.
  8. Image credit Ria Osborne. This recipe can be found in our first cookbook, Coconut Oil Nature's Perfect Ingredient

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