Cut each chicken breast in half, horizontally to make 2 thin steaks out of each breast (end with 4 total). Pat chicken breast dry with a paper towel to get rid of excess moisture.

Season chicken with salt & pepper on both sides, then sprinkle with flour. Make sure to rub flour all over the chicken until well-coated, then shake off the excess flour.

Warm a large, heavy-bottomed pan over a medium-high heat. Add 2 tbsp oil. When the oil is hot and shimmering add the chicken breast. Cook, without moving, about 4-5 minutes or until golden brown on the bottom. Flip and cook the other side another 3-4 minutes until golden brown. Transfer to a plate. Cover with foil to keep warm and set aside.

In the same pan, add another 1-2 tbsp oil along with the onion, garlic, cumin, thyme, anchovies and lemon zest . Fry, about about 3-4 minutes until onion is golden and soft.

Add the chickpeas. Fry another 5 minutes, stirring every so often.

Add stock and lemon juice to the chickpea mixture. Simmer 15-20 minutes to reduce the sauce. Taste and season with more salt and pepper if needed or more lemon juice if you want a brighter flavor.

Turn off the heat. Stir in the spinach and half the parsley along with the seared chicken – make sure to tip the juices from the chicken plate back into the pan too! Leave for a minute or so to let the residual heat wilt the spinach and warm up the chicken.

Remove from heat and sprinkle remaining parsley over the top. Serve with a side of rice, potatoes or a piece of crusty bread to mop up the sauce and enjoy.