Moroccan Chicken and Potato Salad with Olives

1. 1

   Put the potatoes in a medium saucepan with salted water to cover and bring to a boil.

2. 2

   Reduce the heat and cook at a gentle boil until tender, about 25 minutes.

3. 3

   Drain the potatoes.

4. 4

   When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.

5. 5

   Meanwhile, in a small glass or stainless-steel bowl, whisk together the lemon juice, cumin, paprika, 3/4 teaspoon of the salt, 1/4 teaspoon pepper, the ginger, and the oregano.

6. 6

   Whisk in 6 tablespoons of the oil.

7. 7

   Heat a grill pan or a heavy frying pan over moderate heat.

8. 8

   For the grill pan, coat the chicken with the remaining 1 tablespoon oil; sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

9. 9

   Cook the chicken for 5 minutes.

10. 10

    Turn and cook until browned and just done, about 4 minutes longer.

11. 11

    Remove, and when cool enough to handle, cut the chicken into 1/4-inch slices.

12. 12

    For the frying pan, heat the oil in the pan and then season, cook, and slice the chicken in the same way.

13. 13

    In a large bowl, combine the warm potatoes with half of the dressing.

14. 14

    Add the chicken, onion, olives, parsley, and the remaining dressing and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.