Directions

1. Put potatoes in a medium saucepan with salted water. Cover and bring to a boil. Reduce heat and cook at a gentle boil until tender, about 25 minutes. Drain potatoes. When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.

2. 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.

3. 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 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.

4. 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.