Season chicken well and cook in a frying pan (or on a barbecue) in a little oil, skin-side down, until golden brown. Turn over and cook with a lid on (if possible) until cooked through – about 6-8 minutes altogether.
Warm naan in the oven or on the gentlest part of the barbecue and split them open, but keep one edge intact. Divide the hummus between the naan, add some lettuce and sliced quince, then tuck the chicken in and press down lightly.
© 2003 Peter Gordon. All rights reserved.