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  • Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens

    1 vote
    Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens
    Servings: 6
    by Danielle Pallaske
    15 recipes
    >
    Chef-Owner of Lucque's, Susan Goin created a combination here that was such a complete thought flavor-profile wise that I couldn't think of a single thing I would change about it or add to it. I had made some plain rice to have on the side and we didn't even feel it necessary to have any of it. Now that's pretty perfect! Read more: http://www.somanyrecipes.com/2010/02/moroccan-harissa-chicken-with-orange.html#ixzz0gWAgpyGg

    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

    Directions

    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, 15–20 minutes. Drain. Heat 1⁄2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4–5 minutes. Add carrots; cook for 6–8 minutes. Purée in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.
    2. 2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12–15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.
    3. 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, 8–10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3⁄4 cup harissa. Bake until cooked, 6–8 minutes.
    4. 4. In a bowl, whisk together remaining oil and harissa with sherry vinegar.
    5. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates;
    6. top each with salad with a chicken breast. Spoon orange sauce for each.

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