Marinade the chicken breasts in the spice mix and olive oil and leave covered for at least 30 minutes. There is no need to put back in to the fridge unless marinating for longer of which remove at least 10 minutes before you plan to start cooking.

Pre-heat the oven to 170ºC. Wash the quinoa in a sieve then place in the stock and bring to a steady boil for 20 minutes.

During this time pan-fry the chicken breasts on either side in a medium to hot frying pan to get some good colour and place on to your baking tray.

After 20 minutes turn the heat to the quinoa down to enable a slow simmer, stir and continue to cook for 10 minutes. Place the chicken in to the oven on a tray and cook for 5 to 7 minutes dependent on their size. If you want to ensure they are cooked all the way through, take the largest breast and slice through the middle. The breasts will be moist and a lovely white in colour.

Place the frying pan back on the heat and then fry the red onions and garlic for 7 minutes in a little oil. Add the apricots lemon juice and rind and the cider vinegar and then reduce the liquid by half. This does not take too long so try not to reduce all of the liquor.

Add the puy lentils to the quinoa for the last minute and strain any remaining liquid if any. Add the apricot mix to the quinoa with ¾ of the parsley and stir all together. Taste and season with salt and pepper to your liking.

Serve with a nice heaped spoon of the warmed quinoa on a plate topped with your chicken breast and an extra sprinkling of parsley.