Moroccan Chicken With Carrot Purée

Moroccan Chicken With Carrot Purée

Moroccan Chicken With Carrot Purée

As you may have guessed, I’ve got a healthy little food porn addiction going.  Despite this fact, I’ve managed to keep my actual subscriptions limited to just Food & Wine and Bon Appetit (with a digital subscription to Saveur, but who’s counting?).  Facebook is another matter.  It’s amazing all the delicious-looking things that pop up in your feed for nothing more than a simple “like”.  In this case, it’s a great, spicy chicken recipe from back in 2010 from Saveur.  This is hands down, our favorite recipe of the moment.  Flavor, texture, color, it’s got it all.  We’ve made it on three different occasions now and I’m sure the next time is just around the corner.


  • 6 boneless, skin-on chicken breasts, pounded ¾” thick (I used skinless to reduce point count)
  • 16 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken broth
  • 2 lbs. carrots, cut into ¼” rounds
  • 1 large white onion, minced
  • 1 ½ cups fresh orange juice
  • 4 tbsp. unsalted butter
  • 2 peeled oranges, segmented
  • ¾ cup plus 2 tsp. harissa
  • 2 tsp. sherry vinegar
  • 3 oz. dandelion greens (I used arugula)
  • ¾ cup pitted kalmata olives roughly chopped
  • 2 shallots, thinly sliced



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 ½ 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. 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. 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 ¾ cup harissa. Bake until cooked, 6–8 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 and a chicken breast. Spoon sauce over each.


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