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

Name: Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens
Cuisine: Moroccan
Ingredients: 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 lbs. 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

от Danielle Pallaske

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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

Порций: 6

Moroccan

Ингредиенты

Cost per serving $4.13 view details

6 boneless skin-on chicken breasts,
pounded 3â4" thick
16 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
to taste
4 cups chicken broth
2 lbs. carrots, cut into 1â4" rounds
1 large white onion, minced
1 1â2 cups fresh orange juice
4 tbsp. unsalted butter
2 peeled oranges, segmented
3â4 cup plus 2 tsp. harissa
2 tsp. sherry vinegar
3 oz. dandelion greens
3â4 cup pitted oil-cured black olives,
roughly chopped
2 shallots, thinly sliced

Инструкции

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, 15â20 minutes. Drain. Heat 1â2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4â5 minutes. Add carrots; cook for 6â8 minutes. PurÃ©e in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.
2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12â15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.
3. Heat oven to 400Â°. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 8â10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3â4 cup harissa. Bake until cooked, 6â8 minutes.
4. In a bowl, whisk together remaining oil and harissa with sherry vinegar.
Add greens, olives, and shallots; toss. Divide carrot purÃ©e between 6 plates;
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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Рецепт Moroccan Harissa Chicken With Orange Butter Sauce, Carrot Purée and Dandelion Greens

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