2 skinless chicken breasts

1 lemon

1 tsp ground cumin

4 tbs olive oil

3 tbs chopped fresh parsley

4 spring onions, finely chopped

1 garlic clove, finely chopped

1 tsp paprika

400g can chickpeas, drained

1/2 tsp sugar

salt and pepper

lemon wedges and green salad  to serve

1. Flatten the chicken by placing between two layers of plastic fim and bveating them with a rolling pin. Cut the lemon in half, grate the rind and squeeze the juice from one half, and cut the other half into wedges. In a flat dish, mix the lemon juice with the cumin, 1 tbs of oil, salt and pepper, then roll the chicken in it to coat.

2. In a pan over a fairly high heat, fry the chicken in 1 tbs of oil for 2-3 mins on each side until golden and cooked through, sprinkling a little parsley over towards the end. In a separate pan, briefly fry the spring onions, garlic and paprika in the remaining oil without browning. Stir in the chickpeas, lemon rind and remaining parsley and gently warm through.

3. Add the lemon juice mixture, 2-3 tbs of water and sugar to the pan with the chicken and let it bubble, adding more sugar if needed. Serve the chicken and juices with the chickpeas and a green salad. Pass around some lemon wedges for squeezing over.