Harissa-Rubbed Moroccan Chicken

With Carrot Puree and Orange Reduction

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

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.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Navel Orange
  • 6 oz. Carrots
  • 1¼ oz. Black Olives
  • 2 Boneless Skinless Chicken Breasts
  • ¼ cup Harissa Paste
  • 2 Vegetable Bouillon Cube
  • 4 fl. oz. Orange Juice
  • 1 fl. oz. Sherry Vinegar
  • 2 Dandelion Greens
  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    49g
  • Fat
    22g
  • Protein
    57g
  • Sodium
    353mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Peel onion and halve. Cut halves into thin strips. Peel orange and halve. Cut halves into ¼" rounds. Peel carrots and cut into ½" pieces. Slice olives in half. Rinse chicken breasts and pat dry.

  • Step 2 - Bake the Chicken
    2

    Bake the Chicken

    On prepared baking sheet, brush chicken breasts with harissa paste and season with a pinch of salt. Bake in oven 12-15 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove from the oven, cover, and set aside.

  • Step 3 - Make the Carrot Puree
    3

    Make the Carrot Puree

    Bring a small pot with 2 cups of water to a boil. Put a wire-mesh strainer in the sink. Whisk in bouillon cubes until completely dissolved. Add carrots, bring water down to a simmer, and simmer until carrots are fork tender, 7-9 minutes. Strain carrots, reserving ½ cup stock for puree. Place cooked carrots, reserved ½ cup stock, (add slowly), and 1 Tbsp. olive oil in blender. Puree until smooth. Season with salt and pepper to taste.

  • Step 4 - Prepare the Orange Reduction Sauce
    4

    Prepare the Orange Reduction Sauce

    Heat orange juice and orange segments to a medium pan over medium heat. Simmer until liquid reduces by half. Season with a pinch of freshly cracked black pepper.

  • Step 5 - Prepare the Salad
    5

    Prepare the Salad

    In a large mixing bowl, whisk together sherry vinegar, 1 Tbsp. olive oil, and a pinch of salt and pepper. When dressing is mixed, add in onion and dandelion greens to the bowl. Mix together to incorporate.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Composed pile of salad in the middle of the plate. Top greens with a roasted chicken breast. Place a dollop of puree on the side of the plate. Make a long comet-like streak with the puree using the back of your spoon. Sauce the plate with orange segments and reduction. Garnish with black olive slices.