To serve
Chickpea salad (below), sumac and flat-leaf (Italian) parsley leaves, to garnish

Here's how
Preheat the oven to 220C (425F/Gas 7). Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute. Transfer to a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for a couple of minutes. Meanwhile, place the yoghurt and lemon juice in a bowl and stir to combine. Season to taste. Divide the chickpea salad evenly onto four individual serving dishes. Slice the chicken breasts on the diagonal and place on top of the salad. Spoon over the yoghurt dressing and sprinkle with the sumac. Garnish with parsley.

Chickpea salad
You'll need
2 x 400 g (14 oz) cans chickpeas, drained
3 tomatoes, cut into eighths
4 radishes, finely sliced.
1/2 red onion, finely sliced
1 teaspoon sumac, optional (A Middle Eastern spice made from crimson berries)
2 tablespoons olive oil
2 tablespoons lemon juice

Here's how
Place all the ingredients in a bowl and toss to combine.

Source: Bills Open Kitchen (Murdoch Books rrp $34.95)