Moroccan Chicken With Carrot Puree

By cprzybyl

Ingredients

• 6 boneless skin-on chicken breasts,
• pounded 3⁄4" thick
• 16 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper,
• to taste
• 4 cups chicken broth
• 2 lbs. carrots, cut into 1⁄4" rounds
• 1 large white onion, minced
• 1 1⁄2 cups fresh orange juice
• 4 tbsp. unsalted butter
• 2 peeled oranges, segmented
• 3 ⁄4 cup plus 2 tsp. harissa
• 2 tsp. sherry vinegar
• 3 oz. dandelion greens
• 3 ⁄4 cup pitted oil-cured black olives,
• roughly chopped
• 2 shallots, thinly sliced

Details

Servings 6

Preparation

Step 1

1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 1520 minutes. Drain. Heat 1⁄2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 45 minutes. Add carrots; cook for 68 minutes. Purin a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.

2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 1215 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.

3. Heat oven to 400. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 810 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3⁄4 cup harissa. Bake until cooked, 68 minutes.

4. In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots; toss. Divide carrot purbetween 6 plates; top each with salad and a chicken breast. Spoon sauce over each.