Moroccan Chicken with Carrot Puree - Marisolio Tasting Bar

Ingredients

• 3/4 cup and 2 teaspoons Harissa chile sauce (Tunisian)
• 2 oranges, peeled and segmented
• 1 large white onion, minced
• 1-1/2 cups orange juice, fresh
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• 2 lbs. carrots, cut into 1/4
• 1 cup Ultra Picual Extra Virgin Olive Oil
• Kosher salt and black pepper to taste
• 6 boneless skin-on chicken breasts, pounded to 3/4 of an inch
• 2 teaspoons Sherry Reserva Vinegar
• 3 oz. dandelion greens or mixed baby greens
• 3/4 cup pitted oil-cured black olives, roughly chopped
• 2 shallots, thinly sliced