Middle Eastern chicken with green tahini sauce and lemon roast potatoes. - Cook with Gem

Ingredients

• 4 skinless boneless outdoor reared chicken breasts or boneless skinless thighs
• 1 tablespoon ground sumac
• 1 tablespoon ground allspice
• 1 tablespoon whole cumin seeds
• half a tablespoon ground cinnamon
• 2 tablespoons organic rapeseed/canola or olive oil
• 750g / 1.5lb unpeeled waxy, salad, or new potatoes
• 2 cloves garlic
• 1 lemon, un-waxed or wax soaked off in boiling water
• 4 tablespoons fresh oregano, marjoram, rosemary or thyme leaves
• Sea salt and freshly ground black pepper
• 1 clove garlic, peeled
• 50g / 2 ounces Flat leaf / Italian parsley
• 8 tablespoons (about 100g or 3.5 ounces) tahini
• 1 lemon, juice and zest
• 8 tablespoons water