Chicken Livers With Marsala And Jicama

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1 tablespoon olive oil

1 1/4 pounds chicken livers, well trimmed and cut into 2-inch pieces

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons dry Marsala wine

1 tablespoon unsalted butter

3 large shallots, thinly sliced

2 tablespoons tomato paste dissolved in 1/2 cup water

2 teaspoons chopped fresh tarragon

2 teaspoons fresh lemon juice

1 cup 1-by-1/4 -inch jicama sticks

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