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1 1/2 pounds boiling potatoes, (about 5)
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1 1/2 tablespoons fresh lemon juice
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon salt
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fresh ground black pepper
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1/4 teaspoon ground ginger
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1/4 teaspoon dried oregano
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7 tablespoons olive oil
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1 pound boneless skinless chicken breasts, (about 3)
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1/2 red onion, chopped fine
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1/3 cup Kalamata olives, (or other black olives), halved and pitted
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1/2 cup flat leaf parsley, chopped
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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.
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