Ingredients
1 1/2 lb. boiling potatoes (about 5)
1 1/2 tbsp. lemon juice
1 tsp. ground cumin
1 tsp. paprika
1 tsp. salt
fresh-ground black pepper
1/4 tsp. ground ginger
1/4 tsp. dried oregano
7 tbsp. olive oil
1 lb. boneless
1/2 red onion
c. black olives
1/2 c. Chopped flat-leaf parsley
Preparation
Step 1Put 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.Step 2Meanwhile, 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.Step 3Heat 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.Step 4In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, onion, olives, parsley, and the remaining dressing and toss.Step 5Wine 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.
