Print
Email
Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens Recipe
Add a photoChef-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
Servings: 6
| Tags: |
Ingredients
- 6 boneless skin-on chicken breasts,
- pounded 3â4" 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 1â4" rounds
- 1 large white onion, minced
- 1 1â2 cups fresh orange juice
- 4 tbsp. unsalted butter
- 2 peeled oranges, segmented
- 3â4 cup plus 2 tsp. harissa
- 2 tsp. sherry vinegar
- 3 oz. dandelion greens
- 3â4 cup pitted oil-cured black olives,
- roughly chopped
- 2 shallots, thinly sliced
Directions
- 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, 15â20 minutes. Drain. Heat 1â2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4â5 minutes. Add carrots; cook for 6â8 minutes. Purée in 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, 12â15 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, 8â10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3â4 cup harissa. Bake until cooked, 6â8 minutes.
- 4. In a bowl, whisk together remaining oil and harissa with sherry vinegar.
- Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates;
- top each with salad with a chicken breast. Spoon orange sauce for each.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 6 servings | |
| Calories 718 | |
| Calories from Fat 481 | 67% |
| Total Fat 54.48g | 68% |
| Saturated Fat 15.77g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 556mg | 23% |
| Potassium 957mg | 27% |
| Total Carbs 54.23g | 14% |
| Dietary Fiber 5.8g | 19% |
| Sugars 17.85g | 12% |
| Protein 7.16g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
Recipes by this chef
