How To Make Moroccan Chicken and Potato Salad with Olives
Juicy Moroccan chicken and tender potatoes are tossed in a spicy and tangy dressing mix in this delectably filling potato salad dish!
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!
- Calories: 600.52kcal
- Fat: 41.18g
- Saturated Fat: 8.25g
- Trans Fat: 0.11g
- Monounsaturated Fat: 24.43g
- Polyunsaturated Fat: 6.31g
- Carbohydrates: 33.36g
- Fiber: 4.83g
- Sugar: 2.28g
- Protein: 25.24g
- Cholesterol: 85.05mg
- Sodium: 677.83mg
- Calcium: 59.60mg
- Potassium: 1039.32mg
- Iron: 3.60mg
- Vitamin A: 92.90µg
- Vitamin C: 48.72mg
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