Chicken and Moroccan Carrot Purée with Orange and Green Olive Salsa
Photography Aaron McLean.
Serves: 4
INGREDIENTS
2–3 single, boneless chicken breasts
½ cup flour
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ cup milk
1 egg
2–3 tablespoons olive oil
knob of butter
sea salt and freshly ground pepper
Carrot purée
800 grams carrots, peeled and sliced 1 cm thick
2 tablespoons olive oil
knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons finely grated orange zest
¼–1 teaspoon harissa
Salsa
2 oranges
2 tablespoons olive oil
1 clove garlic, crushed
1 cup large green or black olives
½ small red onion, thinly sliced
¼ cup picked flat-leaf parsley
METHOD
Purée: 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 sauté 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 and cook for 5 minutes turning to combine. Scrape the contents of the pan into a food processor and purée until smooth. Season well.
Salsa: Place the olives on a board and lightly crush with the flat side of 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 olive oil and garlic. Season. Add the orange fillets, olives and red onions.
Chicken: Cut each chicken breast horizontally into 3-4 thinner pieces. Put the flour and spices in a shallow dish and season well. Whisk the egg and milk together in another shallow dish and season.
Heat the olive oil in a sauté pan and drop in the butter. Coat the chicken in seasoned flour, shake off the excess then dip in the egg, letting the excess drip back into the dish. Sauté the chicken in batches on both sides until golden and cooked through. Transfer to a plate and keep warm. Repeat with the remaining chicken.
To serve: Spoon the purée onto a serving platter and top with the chicken. Add the flat-leaf parsley to the salsa and scatter over the chicken.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.