Rating: 4 stars
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A savory lemon dressing with cumin, paprika, ginger, and oregano gives this salad an exotic flavor. Serve the salad warm or at room temperature.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

Quick From Scratch Chicken

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