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Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens - Recipe Cost

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6 boneless skin-on chicken breasts,
Kosher salt and freshly ground black pepper,
to taste
2 peeled oranges, segmented
3⁄4 cup plus 2 tsp. harissa
3⁄4 cup pitted oil-cured black olives,
roughly chopped
2 shallots, thinly sliced
Ingredients Per Serving Qty Common Price Price per Serving
pounded 3⁄4" thick 1/6 pounded
$4.39 per 12 ounces
$0.65
16 tbsp. extra-virgin olive oil 2 tablespoons
$5.99 per 16 fluid ounces
$0.50
4 cups chicken broth 2/3 cup
$0.99 per 14 1/2 ounces
$0.38
2 lbs. carrots, cut into 1⁄4" rounds 5 1/3 oz
$1.49 per pound
$0.50
1 large white onion, minced 1/6 onion
$0.79 per pound
$0.04
1 1⁄2 cups fresh orange juice 1/2 cup
$4.79 per 59 fluid ounces
$0.32
4 tbsp. unsalted butter 2 teaspoons
$3.99 per 16 ounces
$0.08
2 tsp. sherry vinegar 1/3 teaspoon
$3.39 per 12 fluid ounces
$0.02
3 oz. dandelion greens 1/2 oz
$13.12 per 4 ounces
$1.64
Total per Serving $4.13
Total Recipe $24.77
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