Moroccan Chicken With Carrot Purée | Saveur

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 lb. 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