Chicken Livers with Marsala and Jicama

Name: Chicken Livers with Marsala and Jicama
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams chicken livers, well trimmed and cut into 2-inch pieces; 2 teaspoons chopped fresh tarragon; 2 teaspoons fresh lemon juice; 59 milliliters dry Marsala wine; 1 Tbsp olive oil; 4 servings Salt and freshly ground pepper; 3 larges shallots, thinly sliced; 2 Tbsps tomato paste dissolved in 1/2 cup water; 1 Tbsp unsalted butter; 237 milliliters 1-by-1/4 -inch jicama sticks

Chicken Livers with Marsalan and Jicama might be just the main course you are searching for. One serving contains 285 calories, 25g of protein, and 13g of fat. This recipe serves 4. It is a good option if you're following a gluten free and primal diet. A mixture of salt and pepper, lemon juice, by-1/4 -inch jicama sticks, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 1/2 tablespoon of the oil in a large nonreactive skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Add half of the chicken livers in a single layer, season with salt and pepper and cook over high heat, turning once, until well browned and medium-rare to medium, about 2 minutes per side.

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Salt And Pepper

Chicken Liver

Add 1 tablespoon of the Marsala and cook until reduced to a thin glaze.

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Marsala

Glaze

Transfer the livers to a plate. Repeat the process with the remaining 1/2 tablespoon oil, remaining livers and 1 more tablespoon of the Marsala. Reduce the heat to moderately high if the livers start to burn.

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Marsala

Cooking Oil

Melt the butter in the skillet.

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Butter

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Frying Pan

Add the shallots and cook over moderate heat, stirring, until softened, about 4 minutes. Increase the heat to moderately high, add the remaining 1/4 cup Marsala and boil, scraping the skillet to loosen any browned bits, until reduced by half, about 1 minute.

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Shallot

Marsala

Equipment you will use

Frying Pan

Add the tomato paste and boil until slightly thickened, about 2 minutes.

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Tomato Paste

Return the chicken livers to the skillet and season with the tarragon, lemon juice, salt and pepper. Simmer to heat through, then transfer to a platter. Scatter the jicama sticks on top and serve.

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Salt And Pepper

Chicken Liver

Lemon Juice