Moroccan Chicken with Carrot Puree Recipe | Yummly

Moroccan Chicken With Carrot Puree

LOVE AND OLIVE OIL
16Ingredients
60Minutes
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Ingredients

US|METRIC
  • 6 boneless skin on chicken breasts (pounded 3/4″ thick)
  • 16 tablespoons extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 cups chicken broth
  • 2 pounds carrots (cut into 1/4″ rounds)
  • 1 white onion (large, minced)
  • 1 1/2 cups fresh orange juice
  • 4 tablespoons unsalted butter
  • 2 oranges (peeled, segmented)
  • 3/4 cup harissa
  • 2 teaspoons sherry vinegar
  • 3 ounces dandelion greens
  • baby greens
  • 3/4 cup oil cured black olives (pitted, roughly chopped)
  • 2 shallots (thinly sliced)
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