Moroccan Chicken and Potato Salad with Olives

Name: Moroccan Chicken and Potato Salad with Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters black olives, such as Kalamata, halved and pitted; 118 milliliters chopped flat-leaf parsley; 1 teaspoon ground cumin; 0 teaspoons ground ginger; 4 servings Fresh-ground black pepper; 2 Tbsps lemon juice; 7 Tbsps olive oil; 0 teaspoons dried oregano; 1 teaspoon paprika; 680 grams boiling potatoes (about 5); 1 red onion, chopped fine; 1 teaspoon salt; 454 grams boneless, skinless chicken breasts (about 3)

Moroccan Chicken and Potato Salad with Olives might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 29g of protein, 30g of fat, and It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of olives, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain the potatoes. When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.

Ingredients you will need

Potato

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.

Ingredients you will need

Lemon Juice

Oregano

Paprika

Ginger

Pepper

Cumin

Salt

Equipment you will use

Whisk

Bowl

Whisk in 6 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Whole Chicken

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Grill Pan

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

In a large bowl, combine the warm potatoes with half of the dressing.

Ingredients you will need

Potato

Equipment you will use

Bowl

Add the chicken, onion, olives, parsley, and the remaining dressing and toss.

Ingredients you will need

Whole Chicken

Parsley

Olives

Onion

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.

Ingredients you will need

Creme De Cassis