Stacey Morrison’s Chicken Hāngī Parcels with Broccoli & Watercress Béarnaise | Recipe

Remember to wash your hands and veggies before you start cooking this dish!

Ingredients

Hāngī

• 600g free range chicken thighs, cut in half
• 1/2 pack Stacey’s hāngī spices
• 1 drizzle of oil ^
• 1 cabbage, leaves separated
• 400g kūmara, diced 2cm
• 200g potatoes, diced 2cm
• 2 carrot, diced 2cm
• 1/2 pack Stacey’s hāngī spices
• 1 drizzle of oil ^
• 1 cup chicken stock ^

Broccoli

• 1 broccoli, cut into small florets

To serve

• 1/2 tsp mānuka smoked salt
• 1 pack watercress Béarnaise

Tip

1. As you only use the outer leaves of the cabbage, you have a lot leftover. Use the excess to make your next dinner. We love cabbage braised with butter, lemon and garlic, or even try your hand at making kimchi!

2. Don’t forget to eat the cabbage leaves that create the parcels. Braised in chicken stock, these are delicious!

For accurate allergen information, refer to all product labels.

1. 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.

2. Prep chicken

Pat chicken dry and cut in half. Toss with half of Stacey’s hāngī spices and season with a pinch of mānuka smoked salt. Heat oil in a large frypan on heat. Cook chicken for about 3 minutes each side until golden brown, but not cooked though.

3. Prep & cook cabbage

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 (see tip 1).

4. Meanwhile, prep veggies

Dice kūmara, potatoes and carrot into 2cm. Toss in a large bowl with remaining hāngī spices, a pinch of mānuka smoked salt and oil.

5. Assemble hāngī

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 tinfoil.

6. Cook hāngi

Bake for 60 minutes, until vegetables are tender and chicken is cooked through.

7. Prep & cook broccoli

When hāngī has 20 minutes cook time remaining, bring a medium pot of salted water to the boil. Cut broccoli into small florets. When hāngī has 5 minutes cook time remaining, cook broccoli for 3 minutes, or until tender. Drain well.

8. Serve

Hāngī sprinkled with mānuka smoked salt (see tip 2). Serve broccoli and watercress béarnaise on the side.