Moroccan Chicken With Carrot Puree recipes

Name: Moroccan Chicken With Carrot Puree recipes
Ingredients: 6 boneless skin-on chicken breasts, pounded 3/4 thick; 16 tbsp. extra-virgin olive oil; kosher salt; ground black pepper; 4 cups chicken broth; 2 lbs. 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; baby greens; 3 oz. dandelion greens or mixed baby greens; 3/4 cup pitted oil-cured black olives, roughly chopped; 2 shallots, thinly sliced