Archive for March 31st, 2010

A tangy salad with Mediterranean spices.

Moroccan chicken and potato salad with olives (modified slightly from Food&Wine)

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

1/3 cup Kalamata olives, halved and pitted

1/2 cup chopped flat-leaf parsley

Put 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, then, when cooled, peel and cut into 1/4″ slices.

Meanwhile, in a small bowl, whisk together the lemon juice, cumin, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, the ginger, and the oregano. Whisk in 6 tablespoons oil.

Heat a grill pan or frying pan over moderate heat. Coat the chicken with the remaining 1 tablespoon oil; sprinkle with 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, cut the chicken into 1/4″ slices.

In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, olives, parsley, and the remaining dressing, and toss. Makes 4 servings.

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