TIP: Prepare the carrot purée and your homemade harissa a day or two ahead of time.
6 boneless, skin-on chicken breasts, pounded to a ¾” thickness
16 tablespoons (1 cup) olive oil
Salt and freshly ground black pepper, to taste
4 cups chicken broth
2 pounds carrots, cut into 1⁄4” rounds
1 large white onion, minced
1 ½ cups fresh orange juice
4 tablespoons unsalted butter
2 peeled oranges, segmented
¾ cup plus 2 teaspoons harissa
2 teaspoon sherry vinegar
3 ounces dandelion greens (can substitute arugula, watercress, or baby spinach leaves)
¾ cup pitted oil-cured black olives, roughly chopped
2 shallots, thinly sliced
» Place chicken into a dish, drizzle with three tablespoons olive oil, season with salt and pepper. Set aside. Bring broth to a boil in a 6-quart pan over medium-high heat. Add carrots and cook until tender, 15–20 minutes. Drain. Heat 8 tablespoons (1/2 cup) olive oil in a 4-quart pot over high heat. Add onions and cook until soft, 4 to 5 minutes. Add carrots and cook for 6 to 8 minutes. Purée in a food processor with 2 tablespoons oil. Season with salt and pepper, then keep warm.
» Heat orange juice in a 2-quart pan over medium-high heat. Cook until reduced by half, 12–15 minutes. Whisk in butter, season with salt and pepper. Add orange segments and set sauce aside.
» Heat oven to 400 °F. Heat a grill pan over medium-high heat. Working in batches, add chicken, skin side down, and cook until crisp, 8 to 10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3⁄4 cup harissa. Bake until cooked—roughly 8 minutes.
» In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots, then toss. Divide carrot purée between 6 plates, top each with salad and a chicken breast. Spoon sauce over each.
Adapted from a recipe by Saveur.com.