Hāngī-Style Chicken and Root Vegetables

Name: Hāngī-Style Chicken and Root Vegetables
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4
Cuisine: New Zealand
Ingredients: 900 g Chicken Thigh; 600 g Potato (peeled and cut into chunks); 500 g Sweet Potato (peeled and cut into chunks); 300 g Carrot (peeled and cut into chunks); 150 g Onion (thinly sliced); 10 g Garlic (crushed); 250 g Green Cabbage (cut into wedges); 250 ml Water; 10 g Salt; 2 g Black Pepper

A home-kitchen hāngī-style preparation of chicken and root vegetables cooked gently in a covered pot. It evokes the combination of foods served at a hāngī without claiming to reproduce earth-oven cooking.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

760kcal

Calories

66g

Protein

25g

Fat

67g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Chicken Thigh
600g
Potato (peeled and cut into chunks)
500g
Sweet Potato (peeled and cut into chunks)
300g
Carrot (peeled and cut into chunks)
150g
Onion (thinly sliced)
10g
Garlic (crushed)
250g
Green Cabbage (cut into wedges)
250ml
Water
10g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 160°C (320°F).
02
Arrange the potato, sweet potato, carrot, onion, and garlic in a deep roasting dish.
03
Season the vegetables and the chicken thigh with the salt and black pepper, then place the chicken on top.
04
Pour the water into the dish and lay the green cabbage over everything to help trap the steam.
05
Cover the dish tightly with foil and bake until the chicken thigh is very tender and the vegetables are soft all the way through.
06
Rest for a few minutes before serving with the pan juices.

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