Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Moroccan Chicken and Potato Salad with Olives
A savory lemon dressing with cumin, paprika, ginger, and oregano gives this salad an exotic flavor. Serve the salad warm or at room temperature.
Rating:
Read Reviews(2)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 1/2 pounds boiling potatoes, (about 5)
1 1/2 tablespoons fresh 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, (about 3)
1/2 red onion, chopped fine
1/3 cup Kalamata olives, (or other black olives), halved and pitted
1/2 cup flat leaf parsley, chopped




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 rose, which will refresh the palate without interfering with the salad’s flavors. Look for a bottle from Bandol, Cassis, or elsewhere in the South of France.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Orecchiette with Indian-Spiced Cauliflower and Peas
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.
View the full recipe


White Bean and Prosciutto Bruschetta
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and a sprinkling of crisp red onion. If you like, serve these with the recipe for Bruschetta Duet to make a tantalizing trio.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//