In a large bowl, make a paste with the wholegrain mustard, hot english mustard, minced garlic, olive oil & mixed dried herbs. Place the chicken thighs in the bowl and coat them well with the paste.

Cover the bowl with cling film and place in the fridge to marinade for 30 minutes. You can skip this step, but it does add more flavour if you have the time.

Place the marinaded chicken in a skillet on medium high heat for about 10 minutes, turning once to brown the chicken on both sides.

Take the skillet off the heat and add the coconut milk and quinoa along with any mustard paste that may have been left in the mixing bowl. Place back on a medium low heat and simmer for about 20 minutes until the chicken is cooked through and the quinoa is cooked. Turn the chicken once or twice during cooking. The sauce should have thickened up but still be pouring consistency - if it is too thick add a little water to thin it down.

Add the baby spinach leaves while the sauce is piping hot - they will cook from the residual heat in a minute or two.

Season with salt and pepper to taste and serve.