This dish is like a trip to an exotic spice bazaar. Tender chicken breasts are rubbed with Harissa, a mild chili pepper paste made from roasted red peppers, Serrano peppers, garlic paste, coriander seed, and caraway. The result is a flavor that is layered - smoky, sweet, and mildly spicy. We cooled this dish off with a fresh carrot puree spiked with a zesty orange reduction and a dandelion green salad complemented with briny black olives. This dish is as magical to eat as it is gorgeous to look at.