The ingredients sounded fantastic and did not fail to deliver! Great as a main dish as the potatoes and chicken are plenty filling. There was plenty of salad left and I am hoping it holds up till tomorrows lunch, or I will be very disappointed that any of it went to waste! P.S. I did not see instructions for the lettuce portion of the salad. I used Romaine and it worked great, it holds up well to oil dressings.
Moroccan Chicken and Potato Salad with Olives
A savory lemon dressing with cumin, paprika, ginger, and oregano gives this salad an exotic flavor. Serve the salad warm or at room temperature.
- 1 1/2 pounds boiling potatoes (about 5)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- Fresh-ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 7 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (about 3)
- 1/2 red onion, chopped fine
- 1/3 cup black olives, such as Kalamata, halved and pitted
- 1/2 cup chopped flat-leaf parsley
- 1. 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 until tender, about 25 minutes. Drain the potatoes. When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.
- 2. 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. Whisk in 6 tablespoons of the oil.
- 3. 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; sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the chicken for 5 minutes. Turn and cook until browned and just done, about 4 minutes longer. Remove, and when cool enough to handle, cut the chicken into 1/4-inch slices. For the frying pan, heat the oil in the pan and then season, cook, and slice the chicken in the same way.
- 4. 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.
- Wine Recommendation: This dish would be wonderful with a well-chilled bottle of rosé, which will refresh the palate without interfering with the salads flavors. Look for a bottle from Bandol, Cassis, or elsewhere in the South of France.
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