Richys bar and Bistro Clonakilty restaurant  
 
richy's recipe of the month upcoming events at richy's latest news
richy's restaurant in clonakilty west cork
 
 
   
facebook Linkedin
twitter tripadvisor
   
 
   
facebook bridgestone
eurotoques leading
good food guide NHA
   

 



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