Moroccan Chicken With Carrot Purée
A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from the Los Angeles chef Suzanne Goin, who runs the acclaimed restaurant Lucques.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Pan
- Dish
- Food processor
- Colander
- Mixing bowl
- Whisk
- Grill pan
- Tongs
- Baking sheet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Citrus press
- Spoon
- Serving platter
- Fine-mesh sieve
- Slotted spoon
- Kosher salt shaker
- Pepper mill
- Ladle
- Peeler
Ingredients
- 6 boneless, skin-on chicken breasts, pounded 3/4" thick
- 16 tbsp. extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 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
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