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Last Updated on April 30, 2025
Lately, I’ve been realizing more and more that I need to focus on eating more nutrient dense food.
That term gets thrown around a lot in the Paleo/Real Food Community for a reason; nutrient dense foods are amazingly good for you.
I started making broth again, making sure I was getting in my cod liver oil/butter oil and eating liver a couple times a week.
This is such a simple recipe but man, it is so good that when I make a batch, I cannot stop eating it.
It makes me feel like running when I know I should walk, and it is just packed with a ton of goodness for your body.
There is a pound of bacon in this recipe – yes, a pound and it helps a lot with the flavor.
If you’re new to organ meats, then reduce the amount of liver in order to build up your tolerance. Your body will thank you for it! 
Ingredients
- 2 Tbsp coconut oil
- 1 lb bacon diced
- 3/4 lb chicken livers
- 1 tsp powdered garlic
- 1 tsp dried thyme
- 13.5 oz coconut milk
Instructions
- In a large skillet over medium-low heat add the coconut oil and diced bacon and cook for about 8 minutes until most of the bacon is translucent.
- Add the chicken livers and cook until they are all completely medium brown in color, about 8 to 10 minutes.
- Add in the dried thyme and garlic powder.
- Place this in a food processor.
- Separate the solid coconut cream from the milk and place the coconut cream in the food processor. Set aside the milk.
- Pulse in your food processor until completely smooth.
- Store in a airtight glass jar. Will keep 2 weeks. You can also freeze this is small jars and defrost as needed.
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I haven’t had pate in years. Can’t wait to try your recipe. Using coconut sounds interesting.
Hi Kelly,
This recipe looks awesome, thank you. I like chicken liver. My question is, what is the best way to separate the coconut milk from the cream in this recipe?
I’ve been buying the Natural Value Coconut milk and it is fully separated when you open the can. I have no had to refrigerate it at all. If the brand you use is different, just set it in the fridge overnight and it will separate. I hope you enjoy it!
Kelly, this recipe would be perfect for the AIP Recipe Roundtable, if you want to link up: http://www.phoenixhelix.com/2014/03/19/paleo-aip-recipe-roundtable-19/
Will do!
floured and fried chicken livers, well done until all redness inside is gone, then just before done, pouring on scrambled eggs is my favorite way to eat chicken livers. The tastes go so well together.
I’m going to have to try that! Sounds amazing S.
Looks delicious! What kind of chip are those, sweet potato by chance??
Hi Resa! They’re fried plantain chips. I buy them at Marshall’s of all the places. They are friend in palm shortening also which is a bonus!
I’ve been wanting to make this all week and finally got to it this morning before breakfast. I’ve only ever had chicken liver “hidden” in other foods, so I wasn’t sure what to expect. I liked it just plain and will probably grow to like it even better, but I really enjoyed it right out of the food processor topping a fried egg with sauteed avocados and mushrooms. It gave the meal a whole new depth of flavor. Thanks for the recipe. Definitely quick and easy!
Just made this and can I just say Yummy!!
It was good before it went into the pate process, I couldn’t stop nibbling on it! So easy to make to!
yeah, I’m so glad you enjoyed it hun!
This is just what I was looking for! (I added a good grating of nutmeg at the end, as i love nutmeg in chicken liver pate) I am dairy free, and have missed chicken liver pate so much. Thank you!
I’ll have to try this with nutmeg the next time I make this hun!
I am allergic to coconut . Is there any substitute for the coconut milk ? Recommendations?
you can use cream of almond cream
This was sooooo good!! Thank you for making chicken liver taste soooo good! Also, such a yummy paring with plaintain chips.
Love your recipes! Thank you!