For the raita:
1 Coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much liquid as possible.
2 In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber.
For the chicken quinoa:
3 Place a heavy-bottom frying pan over a medium heat and add a splash of olive oil.
4 Pan roast the legs for about 30-40 minutes, until they are nicely roasted – they should be tender with the meat almost falling off the leg, with a nice crispy skin. Once cooked, set aside.
5 While the legs are cooking, start to prepare the quinoa. Cook the carrots in boiling salted water until tender. Pour a splash of olive oil in another pan and heat on a medium heat.
6 Add the quinoa grains and heat in the oil until they are lightly roasted. Add the chicken stock and bring it to a simmer – leave it simmering until the quinoa grains are tender. If it dries out, add a little more chicken stock, or a splash of boiling water. You want the grains to be moist but not too wet.
7 Once almost cooked, add the cooked carrots and chopped coriander, spring onions, apricots and mix together.
To cook the breasts:
8 Cook these in the same pan you used for the legs. Depending on the size, cook the breasts for about 20 minutes so the meat is cooked all the way through.
9 Take a circular cutter and press the quinoa into the mould on each plate. Carve the breasts into two, and the legs into two and plate half a breast and half a leg over the quinoa on each plate. Dress with the raita and sprinkle with fresh coriander leaves.