Chicken & Moroccan Carrot Puree w Orange & Olive Salsa
- Number of Servings: 4
Ingredients
2-3 chicken breasts, boneless & skinless1/2 cup flour1 tsp ground cumin1/2 tsp ground corianderSea salt & freshly ground black pepper800g carrots, pooled and sliced 1 cm thick2 Tbl olive oil10g butter1 onion, finely sliced2 cloves garlic, crushed2 tsp grated fresh ginger2 tsp finely grated orange zest1 tsp harissa2 oranges1 clove garlic, crushed, extra1 cup large green (or black) olives1/2 small red onion, finely sliced1/4 cup picked parsley
Cook the carrots in boiling salted water until tender. Drain and tip back into the saucepan. Place back over a low heat to drive off excess moisture. Set aside.
Heat the olive oil and butter in a saute pan and cook the onion, garlic and ginger with a pinch of salt until the onion is very soft. Add the orange zest, harissa and the carrots for 5 minutes turning to combine. Scrape the contents of the pan into a food processor and puree until smooth. Season well.
Place the olives on a board and lightly crush with the flat sideof a large knife. Pull the two halves apart discarding the stone. Use a sharp knife to peel the oranges, making sure to remove all the white pith. Holding the oranges over a bowl to catch the juice, cut between the membranes to release the fillets. Squeeze the membrane to release the juice and whisk in the extra galic. Season. Add the orange fillets, olives and red onion.
Cut each chicken breast into 3-4 thinner pieces. Put the flour and spices in a shallow dish and season well.
Heat a saute pan cooked with oil spray. Coat the chicken in the seasoned flour, shake off any excess. Caute the chicken in batches on both sides until golden and cooked through.
Spoon the puree onto a servibng platter and top with the chicken. Add the parsley to the salsa and scatter over the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Heat the olive oil and butter in a saute pan and cook the onion, garlic and ginger with a pinch of salt until the onion is very soft. Add the orange zest, harissa and the carrots for 5 minutes turning to combine. Scrape the contents of the pan into a food processor and puree until smooth. Season well.
Place the olives on a board and lightly crush with the flat sideof a large knife. Pull the two halves apart discarding the stone. Use a sharp knife to peel the oranges, making sure to remove all the white pith. Holding the oranges over a bowl to catch the juice, cut between the membranes to release the fillets. Squeeze the membrane to release the juice and whisk in the extra galic. Season. Add the orange fillets, olives and red onion.
Cut each chicken breast into 3-4 thinner pieces. Put the flour and spices in a shallow dish and season well.
Heat a saute pan cooked with oil spray. Coat the chicken in the seasoned flour, shake off any excess. Caute the chicken in batches on both sides until golden and cooked through.
Spoon the puree onto a servibng platter and top with the chicken. Add the parsley to the salsa and scatter over the chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 458.1
- Total Fat: 15.5 g
- Cholesterol: 102.7 mg
- Sodium: 666.3 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 9.4 g
- Protein: 45.0 g
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