Moroccan Chicken With Carrot Purée

Name: Moroccan Chicken With Carrot Purée
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 lb. 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