Here's yet another Chicken with Olives (and Lemon):
Moroccan Chicken with Potatoes & Olives
2 pounds red potatoes, halved (or quartered if large)
3 tablespoons lemon juice
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon salt
fresh-ground black pepper to taste
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
10 tablespoons olive oil (divided)
1 cup pitted black olives, halved
1/2 red onion, chopped
4 boneless, skinless chicken breasts
1/4 cup chopped flat-leaf parsley, chopped
Put the potatoes in a saucepan with enough salted water to cover. Bring to a boil, reduce heat, and gently boil until potatoes are tender, about 25 minutes. Drain, and when they are cool enough to handle, peel and cut into 1/4-inch slices. Put in large mixing bowl.
Combine the lemon juice, cumin, paprika, salt, pepper, ginger and oregano in a small bowl. Add 1/2 cup olive oil and whisk to mix. Pour half of dressing over potatoes and stir gently to coat.
Heat 2 tablespoons olive oil in a heavy skillet and cook chicken approximately 5 minutes on each side or until just done, or coat chicken with olive oil and grill..
Slice cooked chicken in 1/4 inch slices; add to potatoes. Add onion, olives, parsley, and remaining dressing. Toss gently.
Serve warm or at room temperature.