Try this Jewish-style dish of rice-coated chicken breasts with crisp, golden potato cakes and sweet glazed carrots.
4 large floury potatoes, such as King Edwards, peeled and coarsely grated
1 large brown onion, grated
1 tbsp plain flour
1 free-range egg
2 tbsp dried or freshly chopped mixed herbs
sea salt and freshly ground black pepper
olive oil or vegetable oil, for shallow frying
6 large carrots, sliced
2 tsp ground cinnamon
8 tbsp brown sugar
6 tbsp honey
3 tbsp red wine
4 tbsp butter
10 dried apricots, quartered
4 x 100g/4oz chicken breasts
120g/4½oz plain flour
3 free-range eggs, lightly beaten
100g/4oz crisped rice cereal
4 tbsp olive oil or vegetable oil
4 garlic cloves, finely chopped
4 sprigs fresh thyme, leaves only, finely chopped
6 tbsp butter
2 lemons, juice only
4 tbsp honey
Preheat the oven to 180C/350F/gas 4.
For the latkes, mix the potatoes and onion together in a colander then press them firmly against the sides of the colander to squeeze out as much excess moisture as you can. Alternatively, roll them up in a clean kitchen tea towel and wring tightly.
Tip the drained potato and onion into a large mixing bowl and mix in the flour, egg and herbs. Season with salt and freshly ground black pepper.
Pour the oil into a frying pan so that it comes 1cm/½in up the sides of the pan. Place over a medium-high heat and when the oil is hot, carefully drop heaped tablespoons of the latke mixture into the pan. Reduce the heat to medium, flatten each latke with the back of a spatula and fry for about five minutes on each side, turning over when the edges turn golden-brown. Remove from the pan and set aside to drain on kitchen paper. Keep warm in a low oven.
For the carrot tzimmes, bring a pan of salted water to the boil, add the carrots and boil for 12 minutes or until tender. Drain, then return the carrots to the pan along with the cinnamon, sugar, honey, and red wine. Boil for 2-3 minutes, or until the wine has reduced by half, then add the butter and apricots. Stir the contents of the pan until the carrots are well coated. Keep warm.
For the chicken, take three shallow dishes and fill the first with flour, the second with the eggs and the third with the crisped rice. Dip each chicken breast in the flour to lightly coat, then into the egg and finally into the crisped rice to coat completely. Repeat the process for a thicker coating, if you like.
Heat the oil in a non-stick, ovenproof frying pan over a low-medium heat and gently fry the garlic and thyme for 1-2 minutes or until fragrant.
Add the chicken to the pan and fry for 5-6 minutes, or until golden-brown underneath (take care not to burn the crisped rice). Turn the chicken over, add the butter and lemon juice to the pan and continue to cook for a further 3-4 minutes. Stir in the honey then transfer to the oven for 8 minutes, or until completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken).
Serve the chicken with the potato latkes and carrots.
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