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.
Yield: serves 6
- 6 boneless, skin-on chicken breasts, pounded 3/4" thick
- 16 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 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
- 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 1⁄2 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.
- 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.
- 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 3⁄4 cup harissa. Bake until cooked, 6–8 minutes.
- 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.