6 boneless skin-on chicken breasts,
pounded 3⁄4" thick
16 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper,
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. harissa
2 tsp. sherry vinegar
3 oz. dandelion greens
3⁄4 cup pitted oil-cured black olives,
2 shallots, thinly sliced
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 1⁄2 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 3⁄4 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.