Easy Moroccan at Home: Harissa Chicken, Moroccan Pasta Salad, and Perfect Mint Tea

Penny De Los SantosMoroccan Chicken with Carrot Purée
A mix of spicy, sweet, and bitter flavors gives this harissa-brushed chicken its distinctive character.
SERVES 6

INGREDIENTS
6 boneless skin-on chicken breasts, pounded ¾" 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 ¼" rounds
1 large white onion, minced
1½ cups fresh orange juice
4 tbsp. unsalted butter
2 peeled oranges, segmented
¾ cup plus 2 tsp. harissa
2 tsp. sherry vinegar
3 oz. dandelion greens
¾ cup pitted oil-cured black olives, roughly chopped
2 shallots, thinly sliced

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INSTRUCTIONS
1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 15-20 minutes. Drain. Heat ½ cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4-5 minutes. Add carrots; cook for 6-8 minutes. Purée in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.

2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12-15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.

3. Heat oven to 400°. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 8-10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with ¾ cup harissa. Bake until cooked, 6-8 minutes.

4. In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates; top each with salad and a chicken breast. Spoon sauce over each.

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Maxime Iattoni Moroccan Pasta Salad
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Serve as a side dish, or toss with leftover shredded chicken for a filling main course.
SERVES 4-6

INGREDIENTS
1 small onion, finely chopped 2 tbsp. fresh lemon juice 2 cups Israeli-style couscous, cooked and cooled
1 medium carrot, finely chopped
½ cup green picholine olives, pitted and chopped
½ cup preserved lemon, minced
¼ cup olive oil
½ tsp cinnamon
½ tsp cumin
½ tsp ground ginger
Salt and freshly cracked black pepper, to taste
2 tbsp. chopped fresh parsley

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INSTRUCTIONS
Soak the onion in lemon juice for 5 minutes to quick-pickle the onions. In a large bowl, combine all the ingredients and toss together, season with salt and pepper, and serve at room temperature.

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Penny De Los Santos Moroccan Mint Tea
Sweetened mint tea is served throughout North Africa. Serve it with cookies or on its own as a soothing dessert-like beverage.
SERVES 4-6

INGREDIENTS
2 tbsp. Chinese gunpowder tea or green tea
16 lumps sugar or &13frac; cup granulated sugar
1 bunch mint, stems discarded (about 25 sprigs)

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INSTRUCTIONS
1. Place tea, sugar, mint, and 4 cups boiling water in a teapot and stir until sugar dissolves; let sit for 10 minutes.

2. To serve, strain tea into serving glasses.

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