Thursday, March 3, 2011

Paleo Orange Harissa Chicken with Carrot Puree

Another Saveur recipe! This recipe had a TON of steps, and since I have no dishwasher, I usually try and consolidate as much as possible.  This spicy chicken makes for a bright dish, and if you have trouble finding dandelion greens, you can use spinach or another dark leafy green.

For the carrot puree:  Peel and cube 2 lbs of carrots and boil until soft, drain.  In a large saucepan saute 1 large diced onion and 1 tbs ghee until translucent, add carrots and cook about 4-5 minutes longer.  Puree in a food processor until smooth (add a little chicken broth if needed.)

For the chicken: drizzle 4 chicken breasts with olive oil, salt and pepper, and harissa*.  Heat up a large saucepan and sear both sides of chicken breast, reduce heat to low (add a little more olive oil) and cover.  Just before chicken is done, add 1 bunch of trimmed dandelion greens to wilt.

In a separate saucepan heat 1 cup of fresh squeezed OJ until reduced by half, then whisk in 1/2 tbs butter and segments from 1 orange. Drizzle over chicken and greens

*you can buy harissa, or here's the way to make it at home:
Soak 12-15 dried chilies in water for 30+ minutes, the  remove seeds/stems.  Blend with 3 cloves garlic, 1/2 tsp salt, 3 tbs olive oil, 1 tsp ground coriander, 1 tsp ground caraway seeds, 1 tsp cumin until it becomes a paste

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