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Roast chicken breast with spicy cous cous

-          Chicken breast

-          30g cous cous

-          ¼ tsp curry powder

-          ¼ tsp fennel seeds

-          ¼ tsp cumin powder

-          Small pinch chilli flakes

-          ¼ tsp lime pickle

-          10g sundried tomatoes

-          Pinch of salt and pepper

-          Some coriander and flat parsley chopped

-          ¼ lemon

-          50g sugar snap peas

-          50g broccoli

-          50g red pepper


  • Butterfly the chicken breast in half, then rub the chicken with ½ tbsp. of olive oil and a pinch of salt and pepper, sear on a hot pan on both sides and bake in the oven for 8-10 minutes at 180C
  • Put the cous cous in a small bowl with curry, fennel, cumin and chili, fill with boiling water about 1 inch above the cous cous, cover with cling film and leave for about 10 minutes until it has absorbed the water
  • Boil some water in a pan and blanch the sugar snap peas and broccoli for 5 minutes, drain
  • When the cous cous is ready add the lime pickle, herbs, chopped sundried tomatoes and lemon juice and mix all together
  • Serve the chicken with the spiced cous cous, vegetables and fresh red pepper