Preheat the grill to medium high. Brush the chicken breast with a little olive oil.
Heat 1 tablespoon of olive oil in a heavy-based nonstick frying pan over medium heat, add the onion and cook for 3 minutes. Stir in the cinnamon, cumin and tomato puree and cook for 2 minutes more.
Add the rice and stir to coat with the oil and spices. Stir in the stock and cook, stirring regularly to prevent sticking, for 10-15 minutes.
Meanwhile, grill the chicken for 10 minutes or until cooked through, turning once. Cut into bite-size pieces and stir into the rice with the broad beans and 1 tablespoon of the parsley. Cook for a further 3 minutes, stirring in the boiling water a little at a time, until the rice and beans are cooked and the water is absorbed.
Stir in the remaining parsley and the pumpkins seeds and serve.
The pumpkins seeds give a delicious crunch and flavour to this quick and easy dish although not good for small children as they may choke on them.
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