- 1 1/2 pounds boiling potatoes
- 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
- 1/2 red onion, chopped fine
- 1/3 cup black olives, such as Kalamata, halved and pitted
- 1/2 cup chopped flat-leaf parsley
- 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.