Chicken & Moroccan Carrot Puree w Orange & Olive Salsa

2-3 chicken breasts, boneless & skinless
1/2 cup flour
1 tsp ground cumin
1/2 tsp ground coriander
Sea salt & freshly ground black pepper
800g carrots, pooled and sliced 1 cm thick
2 Tbl olive oil
10g butter
1 onion, finely sliced
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp finely grated orange zest
1 tsp harissa
2 oranges
1 clove garlic, crushed, extra
1 cup large green (or black) olives
1/2 small red onion, finely sliced
1/4 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.