0.3 cup olives black such as kalamata, halved and pitted
0.5 cup flat-leaf parsley chopped
1 teaspoon ground cumin
0.3 teaspoon ground ginger
4 servings fresh-ground pepper black
1.5 tablespoons juice of lemon
7 tablespoons olive oil
0.3 teaspoon oregano dried
1 teaspoon paprika
1.5 pounds potatoes boiling ( 5)
0.5 onion red chopped fine
1 teaspoon salt
1 pound chicken breasts boneless skinless ( 3)
Equipment
bowl
frying pan
sauce pan
whisk
grill pan
Directions
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.
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 ros, 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.
