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Farzana's Herb crusted chicken, herbed potato mash, crispy lentil, caramelised onion and feta salad and creamy herby sauce

Serves   1
Prep time: 45 mins
Cooking time: 1 hr

Farzana's dish from the 'MasterFoods Challenge'- episode 12 of Three's MasterChef New Zealand.

As seen on MasterChef

Herb crusted chicken




Herb crusted chicken
  • Canola oil to fry
  • 1 tsp MasterFoods thyme
  • 1 tsp MasterFoods oregano
  • Salt and pepper to taste
  • 1 whole chicken
Herbed potato mash
  • 500g potatoes, peeled and chopped
  • 2 tbsp butter
  • 100ml cream
  • 1 tsp MasterFoods dill
  • Salt to taste
Caramelised onion and feta salad
  • 1 tsp MasterFoods rosemary
  • 1 tsp MasterFoods thyme
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and diced
  • Canola oil to fry
  • 3 tbsp feta
Crispy lentils
  • 1Lchicken stock
  • 1 cup canola oil
  • 2 tbsp lentils
Creamy herb sauce
  • 1 tbsp butter
  • 2 garlic cloves, peeled and chopped
  • 500ml chicken stock
  • 1 tsp MasterFoods dill
  • 1 tsp MasterFoods coriander
  • 1 tsp MasterFoods parsley
  • Salt and pepper to taste
  • 2 tbsp cream

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.


Herb crusted chicken breast  
  1. Debone and deskin whole chicken and set aside chicken breast.  
  2. Season generously with salt, pepper and all the dried herbs.  
  3. In a pan, put a generous coating of oil and let it heat up slightly. Place chicken breast in the pan and cook on low to medium heat for 5-7 minutes each side depending on the thickness of your breast.  
  4. Once there is a nice sear and your chicken is cooked through, set aside to rest. 
  5. Slice chicken into desired cuts.  
Herby potato mash 
  1. Peel and chop potatoes into rough cubes.  
  2. Boil water and add potatoes and cook until fully cooked through.  
  3. Drain and push boiled potatoes through the sieve.  
  4. Add cubes of butter to the hot potatoes, a generous sprinkle of salt and a splash of cream. Mix until all the butter has melted. Check for seasoning and add more cream if necessary to reach desired consistency.  
  5. Add a sprinkle of dried dill and mix.  
Crispy lentil, caramelised onion and feta salad   
  1. Take off-cuts of chicken and put it in a big pot with lots of oil to brown over a high heat. Add roughly chopped onion, smashed garlic cloves, sprigs of rosemary and thyme.  
  2. Add salt and pepper and leave for flavours to develop. Add lots of water and leave to boil for at least 30 minutes to create a stock.  
  3. Take your lentils and pop them in a pot with the chicken stock. Boil until lentils are cooked, allowing them to absorb the chicken stock flavour.  
  4. Once cooked, take them out on a paper towel and allow for most of the moisture to be absorbed.  
  5. In a separate fry pan add a 1cm of oil in the bottom of the pan and let it heat up. Once it has heated up add the cooked lentils and let it crisp up. This should be very quick. Take it out on a paper towel and drain excess oil.  
  6. Thinly slice white onions and place in a fry pan with a generous amount of oil. On low heat cook the onions low and slow until the natural sugars of the onions break down and it becomes a light brown colour.  
  7. Once onions are cooked through, take off heat and let it cool down.  
  8. Mix fried lentils with caramelised onions and crumb feta in. Mix and leave it ready to serve.  
Creamy herby sauce  
  1. Using the pan you have just cooked your chicken breast in, add a few knobs of butter and whisk until melted.  
  2. Finely chop some garlic and let it cook a little before adding some chicken stock made previously. Make sure you are continuously whisking to avoid lumps and burning.   
  3. Add some cream and allow the sauce to thicken.  
  4. Add some dried coriander, dried parsley, salt and pepper. Check for seasoning and add if needed.  
  5. Serve warm alongside other elements.