Moroccan Chicken and Potato Salad with Olives

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Ingredients

1. 1 1/2 pounds boiling potatoes (about 5)
2. 1 1/2 tablespoons lemon juice
3. 1 teaspoon ground cumin
4. 1 teaspoon paprika
5. 1 teaspoon salt
6. Fresh-ground black pepper
7. 1/4 teaspoon ground ginger
8. 1/4 teaspoon dried oregano
9. 7 tablespoons olive oil
10. 1 pound boneless, skinless chicken breasts (about 3)
11. 1/2 red onion, chopped fine
12. 1/3 cup black olives, such as Kalamata, halved and pitted
13. 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.