Check out this combination of free range chicken thighs and locally grown root veggies wrapped in cabbage leaves to create flavoursome Chicken Hāngī Parcels. Covered in chicken stock, these parcels will come out juicy and delicious for the whole whānau to enjoy. Although you can’t beat the experience of a real hāngī; with all the hard mahi that goes into it, great yarns and the lingering smell teasing your puku all day, trust us when we say this is worth the wait!
Stacey Morrison’s Chicken Hāngī Parcels
- 600 g free range chicken thighs cut in half
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 tsp Italian herbs
- 1 drizzle oil
- 1 cabbage leaves separated
- 400 g kūmara diced 2cm
- 200 g potatoes diced 2cm
- 2 carrots diced 2cm
- 1 drizzle oil
- 1 cup chicken stock
- 250 g broccolini
- 150 g Béarnaise (or Hollandaise) store-bought
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a large pot of water to the boil with a lid. Set aside a medium baking dish.
- Pat chicken dry and cut in half. Toss with half of the spiced and season with a pinch of salt. Heat oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side until golden brown, but not cooked through.
- Carefully separate 6 cabbage leaves, ensuring they stay intact. Cook in pot of boiling water for 3 minutes, until they start to soften. Drain well and set aside.
- Meanwhile, prep kūmara, potatoes and carrot. Toss in a large bowl with remaining spiced, a pinch of salt and oil.
- Lay out cabbage leaves and divide chicken and vegetables evenly between them. Fold edges over and place seam side down in reserved baking dish. Pour over stock and cover with foil.
- Bake for 60 minutes, until vegetables are tender and chicken is cooked through.
- When hāngī has 20 minutes cook time remaining, bring a medium pot of salted water to the boil. When hāngī has 5 minutes cook time remaining, cook broccolini for 3 minutes, or until tender. Drain well.
- Serve hāngī with broccolini and Béarnaise on the side.
As you only use the outer leaves of the cabbage, you’ll have a lot left over. Use the excess to make your next dinner. We love cabbage braised with butter, lemon and garlic, or you could even try your hand at making kimchi!
*Check out what Stacey Morrison has to say about her recipe and her food memories growing up here.