Moroccan Chicken and Potato Salad with Olives

Moroccan Chicken and Potato Salad with Olives
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon paprika
  • 1 ½ pounds boiling potatoes (about 5)
  • ½ cup chopped flat-leaf parsley
  • ¼ teaspoon ground ginger
  • 1/3 cup black olives, such as Kalamata, halved and pitted
  • 1 pound boneless, skinless chicken breasts (about 3)
  • Fresh-ground black pepper
  • + 6 more ingredients
    • ½ red onion, chopped fine
    • 1 ½ tablespoons lemon juice
    • 1 teaspoon ground cumin
    • 7 tablespoons olive oil
    • 1 teaspoon salt
    • ¼ teaspoon dried oregano

1. 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. 2. Meanwhile, in a small glas...

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