We tried this new recipe the other night that I found on saveur.com. We love flavors of Morocco so we thought this would be really tasty and it was! I would definitely recommend this one to everyone out there. Now this recipe is a little more advanced because of all the steps. But we think it is well worth it!
Here is the recipe adapted somewhat from the original:
4 boneless skinless chicken breasts
extra virgin olive oil
kosher salt and black pepper to taste
3 cups chicken broth
6-8 carrots, cut into 1/4" thick rounds
1/4 of a yellow onion, minced
1 cup fresh orange juice
2 tablespoons of unsalted butter
1 peeled orange, segmented
4 teaspoons of harissa
2 teaspoons sherry vinegar
3 oz. arugula
handful of pitted oil-cured black olives, roughly chopped
1/2 shallot, thinly sliced
Put the chicken into a dish, drizzle with olive oil and season with salt and pepper. Set aside. Bring broth to a boil in a pot over high heat. Add carrots and cook until tender, about 15-20 minutes. Drain and place in a bowl. Heat 2 tablespoons of olive oil in the same pot over medium-high heat. Add onions, and cook until soft, about 4-5 minutes. Add the cooked carrots to the pot and cook for about 5 minutes. Puree in a food processor with 2 tablespoons of olive oil. Season with salt and pepper, keep warm.
Heat orange juice in a small pan over medium-high heat. Cook until reduced by half, 12-15 minutes. Whisk in the butter and season with salt and pepper. Add orange segments and set aside.
Preheat oven to 400 degrees. Heat a grill pan or cast iron skillet over medium-high heat. Add the chicken, and cook until browned on both sides. Then brush the harissa over the top of the chicken and transfer to the oven. Bake until cooked through about 6-8 minutes.
In a bowl, whisk together 3 tablespoons of olive oil and 2 teaspoons of harissa with sherry vinegar. Add greens, olives, and shallots and toss till well coated. Divide the carrot puree between the plates, top with the salad and a chicken breast. Spoon over the sauce.
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