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Moroccan Chicken with Carrot Puree

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Prep Information

Prep Time

15 minutes

Cook Time

60 minutes


6 people


  • 3/4 cup and 2 teaspoons Harissa chile sauce (Tunisian)
  • 2 oranges, peeled and segmented
  • 1 large white onion, minced
  • 1-1/2 cups orange juice, fresh
  • 4 tablespoons unsalted butter
  • 4 cups chicken broth
  • 2 lbs. carrots, cut into 1/4
  • 1 cup Ultra Picual Extra Virgin Olive Oil
  • Kosher salt and black pepper to taste
  • 6 boneless skin-on chicken breasts, pounded to 3/4 of an inch
  • 2 teaspoons Sherry Reserva Vinegar
  • 3 oz. dandelion greens or mixed baby greens
  • 3/4 cup pitted oil-cured black olives, roughly chopped
  • 2 shallots, thinly sliced


  • In a bowl, whisk together remaining Ultra Picual Extra Virgin Olive Oil and harissa with the Sherry Reserva Vinegar. Add greens, olives, and shallots. Toss. Serve chicken with greens.
  • Transfer chicken, skin side up, to a baking sheet. Brush with 3/4 cup harissa. Bake until cooked, 6-8 minutes.
  • Heat a grill pan or a heavy cast iron skillet over medium-high heat. Working in 3 batches, add chicken, skin side down, and cook until crisp, 8-10 minutes.
  • Heat oven to 400 degrees.
  • Whisk in butter and season with salt and pepper. Add orange segments and set aside.
  • Heat orange juice in a 2-quart pan over medium-high heat. Cook until reduced by half, 12-15 minutes.
  • Add onions and cook for 4-5 minutes. Add carrots and cook for 6-8 minutes.
  • Puree in a food processor with 2 tablespoons Ultra Picual Extra Virgin Olive Oil. Season with salt and pepper and keep warm.
  • Heat 1/2 cup Ultra Picual Extra Virgin Olive Oil in a 4 qt. pot over high heat.
  • Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots, cook until tender, 15-20 minutes. Drain.
  • Put chicken into a dish; drizzle with 3 tablespoons Ultra Picual Extra Virgin Olive Oil, season with salt and pepper. Set aside.
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