The fruity tartness of sumac, a delicious Middle Eastern spice, works brilliantly with chicken. Try it in place of salt or lemon juice in other recipes.
Preheat the oven to 200C/400F/Gas 6. Trim and score the chicken with a sharp knife and place in a bowl with the sumac, thyme leaves, garlic, extra virgin olive oil and salt and freshly ground black pepper. Ensure the chicken is thoroughly coated in the mixture then leave to marinate for 30 minutes (or longer if you have time).
For the potatoes, pat the cubes dry on kitchen paper and season with smoked paprika, salt and freshly ground black pepper.
Pour the olive oil into a roasting tin and heat on the hob. Add the potato cubes, coat them in the hot oil and roast in the oven for 20-25 minutes, or until crisp and golden brown.
Meanwhile, remove the chicken from the marinade, rub with a little oil and fry in a hot frying pan, skin-side down, for five minutes until the skin begins to crisp.
Remove from the pan, brush with a little of the marinade and place in a roasting dish. Preheat the grill to a high heat. Roast the chicken in the oven, skin side up, for 15 minutes then finish under the grill for a further two minutes to crisp the skin. Transfer to a warm plate to rest.
Meanwhile, for the jus, place the chicken stock and saffron into a small saucepan, bring to the boil and reduce by three-quarters until syrupy. Gradually whisk in the cold cubed butter until thickened. Season to taste with salt and freshly ground black pepper and keep warm until needed.
Bring a large pan of salted water to the boil, add the beans a cook for three minutes, or until just tender. Drain and toss with the olive oil, parsley, sea salt and freshly ground black pepper.
To serve, carve each piece of chicken in half, sprinkle with a little sumac and serve with the potatoes, beans and saffron jus.
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