3 chicken breasts, each about 150 g (5 oz), cut into small chunks
3 tablespoons sesame oil
1 tablespoon chopped thyme leaves
2 tablespoons sesame seeds
2 tablespoons olive oil
1 onion, chopped
1 small red chilli, chopped
2 thyme sprigs, plus extra to garnish (optional)
2 × 400 g (13 oz) cans chickpeas, rinsed and drained
6 tablespoons hot chicken stock
salt and pepper
Put the chicken pieces in a bowl with the sesame oil, thyme leaves and sesame seeds and toss to coat. Thread the chicken evenly on to 8 skewers and arrange on a foil-lined grill rack. Place under a preheated grill, turning frequently, for 10 minutes or until golden and cooked through.
Meanwhile, heat the oil in a heavy-based frying pan and cook the onion, chilli and thyme sprigs over a moderately high heat for 3–4 minutes or until the onion is soft and becoming golden. Add the chickpeas. Heat, stirring, for 1 minute, then add the stock, cover the pan with a lid, bring to the boil and cook for 3 minutes until piping hot. Season well. Transfer to a food processor or blender and process until almost smooth but still holding some texture.
Spoon the chickpea purée on to serving plates and top each with a chicken skewer. Garnish with thyme sprigs, if liked.