Moroccan Chicken With Carrot Puree

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 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.
• 2 tsp. sherry vinegar
• 3 oz. dandelion greens or mixed baby greens
• 3/4 cup pitted oil-cured black olives, roughly chopped
• 2 shallots, thinly sliced