Ingredients

• 1 lime
• zest and juice only
• plus zest of 1 extra lime
• 2 tsp cracked black pepper
• 2 garlic cloves
• crushed to a paste with the edge of a knife
• 1 tsp sea salt flakes
• 2 tsp thyme leaves
• 6 tbsp olive oil
• 100g/3½oz smoked streaky bacon
• chopped
• 6 chicken breasts
• skin scored three to four times
• 1kg/2lb 3oz floury potatoes
• such as King Edward or Maris Piper
• peeled
• 2 onions
• peeled
• chopped
• 2 large free-range eggs
• beaten
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1-2 tbsp vegetable oil
• for shallow frying
• green salad

Directions

• For the citrus-crusted chicken breasts
• place the lime zest
• black pepper
• garlic
• sea salt and thyme into a mortar and pound to a paste with a pestle. Add four tablespoons of the olive oil and all of the lime juice. Mix well and set aside.
• Heat the remaining two tablespoons of olive oil in a frying pan over a medium heat. Add the chopped bacon and fry until the fat is released.
• Add the chicken breasts and fry for 2-3 minutes on each side
• or until browned on both sides. (When the chicken has browned
• discard the cooked bacon or reserve it for another recipe. In this recipe it is only used as cooking fat
• for flavour.)
• Transfer the browned chicken breasts to a roasting tray
• skin-side up
• then brush each all over with the citrus paste.
• Roast the chicken breasts in the oven for 18-20 minutes
• basting frequently with the cooking juices and any remaining citrus paste
• until cooked through. (NB: The chicken is cooked through when the juices run clear when the chicken breasts are pierced in the thickest part with a skewer.)
• Remove the citrus-crusted chicken breasts from the oven and set aside to rest for 10 minutes before serving.
• Meanwhile
• for the potato latkes
• grate the potatoes and onions into a clean tea towel. Gather up the edges of the tea towel
• then squeeze any excess moisture from the potatoes and onions.
• Place the potato and onion mixture into a bowl and add the beaten eggs
• salt and freshly ground black pepper. Mix well.
• Heat the vegetable oil in a frying pan over a medium heat. Place a large spoonful of the potato and onion mixture into the pan and spread it out into a round approximately 6cm/2.5in in diameter. Cook for 4-5 minutes on each side
• or until golden-brown and crisp all over.
• To serve
• place one citrus-crusted chicken breast onto each of six serving plates and spoon the potato latkes alongside. Serve with a lightly dressed green salad.