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Receta Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens

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Chef-Owner of Lucque's, Susan Goin created a combination here that was such a complete thought flavor-profile wise that I couldn't think of a single thing I would change about it or add to it. I had made some plain rice to have on the side and we didn't even feel it necessary to have any of it. Now that's pretty perfect!

Read more: http://www.somanyrecipes.com/2010/02/moroccan-harissa-chicken-with-orange.html#ixzz0gWAgpyGg

Raciónes: 6
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Ingredientes

Cost per serving $4.13 view details

Direcciones

  1. 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 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.
  2. 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. 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 3⁄4 cup harissa. Bake until cooked, 6–8 minutes.
  4. 4. In a bowl, whisk together remaining oil and harissa with sherry vinegar.
  5. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates;
  6. top each with salad with a chicken breast. Spoon orange sauce for each.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 550g
Recipe makes 6 servings
Calories 718  
Calories from Fat 481 67%
Total Fat 54.48g 68%
Saturated Fat 15.77g 63%
Trans Fat 0.0g  
Cholesterol 131mg 44%
Sodium 556mg 23%
Potassium 957mg 27%
Total Carbs 54.23g 14%
Dietary Fiber 5.8g 19%
Sugars 17.85g 12%
Protein 7.16g 11%
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