NZ
New Zealand
Oceania
NZ
Chicken, kumara, pumpkin, cabbage, and potatoes cooked slowly until tender, inspired by the ingredients of a traditional Māori hāngī.
25 min
1 hr 30 min
6 servings
Easy
1 hr 55 min
6 bone in chicken thighs 1 1/2 tsp salt 1 tsp black pepper 1 tbsp neutral oil 1 lb (450 g) kumara or sweet potato 1 lb (450 g) potatoes 1 lb (450 g) pumpkin or butternut squash 1/2 small green cabbage 1 large onion 1 cup (240 ml) chicken stock 2 tbsp unsalted butter
1. Heat oven to 350°F (175°C). 2. Season chicken with 1 teaspoon salt and pepper. 3. Brown chicken in oil for 3 minutes per side and remove. 4. Arrange kumara, potatoes, pumpkin, cabbage, and onion in the pot and season with remaining salt. 5. Add chicken stock and dot vegetables with butter. 6. Put chicken on top. 7. Cover tightly and cook for 1 hour 15 minutes. 8. Uncover and cook for another 15 minutes until browned and very tender. 9. Spoon cooking liquid over each serving.
SCHNAX TIP
This is an oven adaptation rather than a traditional earth oven hāngī. Covered slow cooking keeps everything tender.