anyone got the June Good Food magazine?

[misshardbroom]

I'm really hoping that someone might be kind enough to help me.

There's a recipe in June's Good Food which is a sort of chicken one-pot thing with chicken thighs, couscous and green olives.

I bought the chicken thighs ready to make it and then found that DH had over-zealously recycled the magazine. The recipe isn't on their website yet.

Would anyone who has the magazine be able to send me some very rudimentary instructions?

Thankyou thankyou thankyou

I have it - let me go and look

I've got it here:

1. Coat chicken in 1 tsp turmeric & 1/2 tbsp garam masala. Heat 1 tbsp sunflower oil in lidded saute pan and fry chicken. Remove it, add another tbsp of oil to pan and fry 2 finely sliced onions and 3 sliced garlic cloves until golden. Stir in 1 tsp turmeric, 1/2 tbsp garam masala, cook for 1 min. Pour over 500ml chicken stock, add handful of green olives, bring to the boil, turn down then add the chicken.

1. Cover pan with lid, simmer for 40 mins or so. Lift out the chicken and keep warm, while boiling kettle. Turn off heat, add 250g couscous and the juice of a lemon - top up with boiling water if the couscous isn't covered by the stock/sauce. Put lid back on pan and leave to stand for 5 mins. Add some chopped parsley and lemon zest and top with the chicken.

There! HTH - it looks delicious. DH won't eat couscous so we won't be having that one .

bless you, you kind kind people. The little Hardbrooms shall not go hungry!

Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1tbsp oil in a large saute pan with a lid. Fry chicken, skin side down for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skin side up in the stock.

Cover the pan with the lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan and leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

8 skin on bone in chicken thighs
2tsp turmeric
1tbsp garam masala
2tbsp sunflower oil
2 onions finely sliced
3 garlic cloves sliced
500ml chicken stock
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat leaf parsley, chopped

My DH won't eat cous-cous so I am going to try and do it with rice. It sounds delicious.

Just out of interest, why won't your DH eat couscous?