Moroccan Chicken and Potato Salad with Olives Recipe

Put the potatoes in a medium saucepan with salted water to cover and bring to a boil. Reduce the heat and cook at a gentle boil for about 25 minutes, until tender.

Drain the potatoes. When they are cool enough to handle, peel the potatoes and cut into ¼-inch slices.

In a small glass or stainless-steel bowl, whisk together the lemon juice, cumin, paprika, ¾ teaspoon of the salt, ¼ teaspoon of pepper, the ginger, and the oregano. Whisk in 6 tablespoons of the oil.

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

For the grill pan, coat the chicken with the remaining 1 tablespoon oil, then sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper.

Cook the chicken for 5 minutes. Turn and cook for about 4 minutes longer, until browned and just done.

Remove, and when cool enough to handle, cut the chicken into ¼-inch slices.

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

In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, onion, olives, parsley, and the remaining dressing and toss.

Serve and enjoy!