- 2 medium chicken fillets
- 4 chicken thighs (bone out)
- 250g buttermilk
- 1 tbsp MasterFoods chilli flakes
- 1 tbsp MasterFoods smoked paprika
- 1 tbsp MasterFoods cumin powder
- 1 tbsp MasterFoods coriander powder
- ½ tbsp MasterFoods garlic powder
- ½ tbsp MasterFoods onion powder
- 1 tbsp peppercorn
- 1 tbsp salt
- 2 tbsp brown sugar
- Maldon or kosher salt to season to taste
- 300g cashews
- 1L canola oil for deep frying
- 500g self raising flour
- 1 tbsp baking soda
- 250g plain yoghurt
- 1 tsp salt
- 1 tbsp honey
- 1 bunch spring onion
- Frying oil to fry jerk chicken
- 2 lemons, zest
- Flaky salt to taste
- 2 parsnip, peeled
Crispy duck skin
- 100g duck skins
- 1 tsp paprika
- Salt to taste
- 1 red capsicum
- 1 yellow capsicum
- 1 red chilli
- 1 mango
- 2 tbsp white wine vinegar
- 1 tbsp sugar
- 1 lemon, juiced
- 1 tbsp jerk seasoning
- 4 shallots, peeled and sliced
- 2 garlic cloves, peeled and diced
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.
- Remove the skin from all the chicken by gently using fingers to pry between flesh and skin.
- Place chicken skins flat on an oven tray and season as per below.
- Use a pestle and mortar and grind the non-powdered spices into a fine powder, add all the other spices and blend well.
- Chop chicken into long, 1cm slices and pieces.
- Add your buttermilk into a large mixing bowl and add half your jerk seasoning to the milk and mix well.
- Add chicken and let it rest for a couple of hours or overnight ideally.
- Pull the skins tawt on a baking tray. Sprinkle generously with paprika and add some flaky salt.
- Poke skins with a toothpick like you’re stabbing an angry ant army.
- Add to the oven and bake at 160°C for 20 minutes, remove.
- Place skins on some paper towels and set aside.
- Combine flour, baking soda in a mixing bowl or stand mixer, mix well.
- Chop spring onion finely and fold into mixture.
- Add yoghurt, salt and honey and mix. Add melted butter and continue to mix until a stiff dough forms.
- Rest in the bowl for 20 minutes.
- Divide the dough in half and save one half. Divide the remaining ball into 4 equal portions.
- Use a 8-9cm ring mould, grease with butter and place on a lined baking tray.
- Gently press 1 ball of dough tightly into a ring mould (about 4-5cm thick).
- Remove ring mold and repeat until you have 4 biscuits.
- Place in an oven at 180°C for 12-15 minutes and remove when lightly golden.
- Let rest until a little cooler (10 mins).
- While the biscuits are baking, remove chicken from buttermilk and pat dry.
- Add all your nuts into a food processor and blitz until a fine crumb forms.
- Add the oil to a small pot and add oil. Bring to a boil.
- Prepare a bowl of 2 beaten eggs, 1 with ground cashews and 1 with 1 cup flour with the remaining jerk seasoning.
- First dip your chicken in jerk and flour seasoning, ensuring your chicken is roughly coated.
- Next dip generously in egg wash ensuring you let the excess drip off, then coat thoroughly in the cashew crumb.
- Add to oil in batches (this should be around 180°C).
- Fry for 3-4 minutes, remove and set on a paper towel.
- Peel and chop the mango into small ½ cm cubes.
- Half your capsicum, remove the seeds.
- Blowtorch the peppers to char.
- Chop onion or shallot into small cubes and shallow fry in a little olive oil until crispy, remove from oil.
- Chop capsicum into 1-2cm cubes, add shallots and all the other ingredients to a bowl and mix well and set aside.
- Zest the lemon. Mix with the salt and set aside
- Using a mandolin, slice the parsnip into the thinnest possible slices your mandolin will allow.
- Using the oil from your chicken, gently drop the parsnips slices into the oil and cook until brown (about 1-2 minutes).
- Remove from the oil and drain on a paper towel and generously sprinkle with zest and salt mix.
- Heat ½ cup olive oil over high heat
- Add 1 teaspoon chilli flakes, ½ red chilli and a tablespoon of almond crumb and 2 tablespoons of spring onions to a heat proof bowl.
- Cover in the hot oil, it should sizzle.
- Set aside.
- Let cool slightly and check seasoning. Add a good glug of lemon juice and a pinch of salt. Mix again and set aside.
- Using the ring mould, press it though your biscuits (they would have expanded by about 10-15%)
- Lob the top cm off each biscuit using a serrated knife, being very gentle so as not to break the biscuit.
- Place each biscuit in the centre of your plate.
- Top this with a generous amount of fried chicken.
- Next add a couple of spoonfuls of the salsa.
- Finish with a half dozen parsnip chips.
- Snap your chicken skin into 1-2cm shards and place them against and around the tower.
- Pour oil into serving jugs and serve separately.