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.

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  • Servings: 4

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Ingredients

  • 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

How to make this recipe

  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.

Suggested Pairing

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.

Photo © Frances Janisch Published October 2012





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